Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Peel and finely chop the shallots and garlic. Boil the measuredwater and dissolve the stockcube in it.
Heat a pan with a lid over a medium-high heat with a drizzle of oil. Once hot, add the shallots with a pinch of salt and fry for 3 min or until softened. Add the garlic and cook for 1 min further.
Add the cherrytomatoes, choppedtomatoes, driedoregano, sugar and stock. Bring to a boil. Once boiling, add the spaghetti and simmer, covered, for 10 min, stirring occasionally so that it doesn't stick.
4 Prep toppings
Meanwhile, grate the parmesan. Pick the basil leaves. Tear the mozzarella.
Once cooked, stir the mozzarella, basil leaves and half the Parmesan through the pasta. Season with salt and pepper to taste. Divide among plates and top with the remaining parmesan and the pesto.