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Tomato & Chili Spaghetti

Try this delicious recipe from Dani Venn as part of the Live Below The Line initiative


  • 350g spaghetti

  • 1 cup canned tomato

  • 1 long red chilli, finely diced

  • (Optional: Home grown herbs such as basil, parsley and salt)


  • 1.

    Bring large saucepan on water to the boil, add pasta and cook according to packet instructions or until al dente.

  • 2.

    Drain pasta reserving 1/3 cup of liquid.

  • 3.

    Place tomatoes and chilli in large non-stick fry pan over medium-high heat and cook for 1 minute, add pasta, reserved cooking liquid and toss quickly to combine. Serve with optional herbs.


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