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.
1 Roast tomatoes
See pro tip! Preheat the oven to 220°C/200°C fan. Add the cherry tomatoes to a baking dish. Drizzle with olive oil. Season with salt and pepper. Roast for 20 min.
2 Boil spaghetti
Meanwhile, bring a pot of salted water to a boil and add the spaghetti. Cook for 10-12 min or until "al dente". Drain once ready, making sure to reserve 200/300/400 ml of the cooking water.
3 Prep sauce
Meanwhile, add the cashew nuts, sun dried tomatoes, peeled and choppedgarlic cloves, chopped tomatoes, sugar, chilli flakes(spicy!), salt, pepper and olive oil to a blender or a food processor. Blitz until smooth.
Tip!To get the most out of the nuts, soak them in water for a couple of hours, then drain them. This will make the sauce even creamier.
4 Simmer sauce
Transfer the sauce to a pot. Add the measured pasta cooking water. Simmer over a low heat, covered, for 10 min, stirring occasionally. Check the seasoning.
Toss the drained spaghetti in the tomato sauce. Divide the pasta among plates and top with the baked cherry tomatoes. Garnish with the fresh basil leaves.