- 1 tbsp olive oil
- ½ shallot, finely chopped
- 1 garlic clove, finely chopped
- 125g/4½oz sun-blushed tomatoes, chopped
- splash white wine
- handful each fresh chives, parsley, basil, chopped
- ½ lemon, juice only
- 250g/9oz fresh spaghetti, cooked
- 1 lemon, cut into wedges, to garnish
- Heat the olive oil in a large frying pan, add the shallot and fry gently for two minutes. Add the garlic and cook for one minute. Add the tomatoes and wine and cook for four minutes, or until softened. Stir in the herbs, lemon juice and the cooked spaghetti.
- Mix well to coat pasta and spoon into a serving bowl.
- To serve, garnish with lemon wedges.