They don’t get simpler or sexier than this, so I’m not going to ruin it by talking too much.

Cooking time: 10-15 mins

To wash up: 1 pot, 1 pan, 1 board & knife


  • Tbsp salt
  • 400g of fresh spaghetti (dried works too)
  • 1 glug of olive oil
  • 2 cloves of garlic, crushed
  • 200g of fresh cherry tomatoes
  • 1 egg
  • 2 handfuls of fresh basil, torn
  • 100g fresh parmesan
  • Salt & pepper to taste


  1. Cook the pasta in well salted boiling water with a glug of oil.
  2. Add the oil, garlic, onion and tomatoes to a separate pan on low for 5-10 mins until the garlic has softened and the tomatoes have begun to release some juice.
  3. Drain the pasta and toss with the tomatoes and one cracked egg, stir well until the egg has evenly coated the pasta.
  4. Top with loads of fresh basil and Parmesan.
  5. Add salt and pepper to taste.

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