Ingredients:

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• 300g spaghetti

• 1 1/2 cups cherry tomatoes (halved)

• 2 cloves garlic (minced)

• 1 onion (thinly sliced)

• 4-5 fresh basil leaves

• 2 tsp olive oil

• ½ tsp red pepper flakes

• salt and pepper to taste

• 1 tbsp parsley

• 1-litre vegetable stock

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Method:

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1. Combine all ingredients in a large soup pot.

2. Bring to a boil over medium-high heat.

3. Cook for 10-12 minutes or until all of the liquid absorbed.

4. Stir constantly with tongs, so the pasta doesn’t stick. Serve immediately.