• 250g cocktail vine tomatoes
  • 10g Italian seasoning
  • 1 1/2 tbs of olive oil
  • 75 - 100g of spaghetti
  • 50g coarsely grated hard cheese (Parmesan, Pecorino, extra mature Dutch cheese or cheddar)
  • Basil

Author of this recipe

Love My Salad

Love My Salad

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Why use tomato sauce from a jar when you can create a fresh and easy tomato pasta topping in minutes? ‘À la minute’ means a dish that is prepared very quickly and served immediately, and with only a few steps of mixing two ingredients for a dressing, slicing up some tasty tomatoes and boiling your pasta - what could be easier than a classic tomato pasta for a midweek meal? It’s the perfect recipe to use as a fall back when you're short on time and still want to get a serve of vegetables into a meal. 

Total votes: 601


  • In a bowl, mix the Italian seasoning with olive oil. 
  • Cut the cocktail tomatoes into small pieces and add to the seasoned oil with half of the grated cheese. 
  • In a large pot of boiling water, cook the spaghetti ‘al dente’.
  • Drain the spaghetti, rinse in cold water and immediately combine with the cold tomato mixture.
  • Just before serving, sprinkle the rest of the cheese over the pasta and top with basil. 

Tips from the author


  • For an extra dose of vegetables, add 100g of raw zucchini and/or red capsicum. Slice both vegetables into thin strips. 
  • Replace the grated cheese with little cubes of feta. 

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