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Tomato and Basil Pasta

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recipe image Tomato and Basil Pasta


  • 600 g of long pasta (spaghetti, linguine, fettuccine, etc.)
  • 500 g cherry tomatoes
  • 1 tablespoon chopped parsley
  • 6 tablespoons Dairy Free Becel Spreadable Plant Butter Salted
  • 2 cloves of garlic
  • 1/2 tablespoon sugar
  • chili or cayenne pepper flakes to taste
  • fresh basil leaves
  • salt and black pepper to taste

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Wash, dry the cherry tomatoes well and leave them whole. Set aside.
  2. Chop the garlic cloves. Set aside.
  3. In a frying pan add Dairy Free Becel Spreadable Plant Butter, add the whole cherry tomatoes, sprinkle with salt and pepper and cook covered over a medium heat for about three minutes.
  4. Add the chopped garlic, sugar and chili flakes or cayenne pepper to taste. Let it continue to cook over very low heat for a few minutes.
  5. At the same time, place plenty of water in a large pot and wait until it is boiling to add the salt. This increases the temperature of the water.
  6. Add the pasta and cook according to the directions on the product.
  7. When the pasta is al dente, immediately add it to the pan with the cherry tomato sauce. Add a ladleful of the water from the pasta. Combine well and add the fresh basil leaves.
  8. Serve and sprinkle with a little more fresh basil leaves and fresh parsley.

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