Slow Cooker Balsamic Tomatoes with Spaghetti

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    4hrs 11mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    241

This rich, slow-cooked tomato and balsamic vinegar sauce can be made ahead and added to pasta at the last minute for a quick, flavorful midweek meal.

recipe updated Aug 2, 2019

Ingredients

  • Olive oil icon
    Olive oil
    15ml
  • Plum tomatoes icon
    Plum tomatoes
    680g
  • White wine icon
    White wine
    59ml
  • Balsamic vinegar icon
    Balsamic vinegar
    20ml
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Water icon
    Water
    0ml
  • Salt icon
    Salt
    as needed
  • Spaghetti icon
    Spaghetti
    340g
  • Fresh basil icon
    Fresh basil
    as needed
  • Parmesan cheese icon
    Parmesan cheese
    as needed

Tools

  • kCook icon Wooden spoon
  • kCook icon Pastry brush
  • kCook icon Slow cooker
  • kCook icon Large saucepan
  • kCook icon Slow cooker bowl
  • kCook icon Medium bowl

Step preview

  1. Get a clean slow cooker bowl
  2. Add olive oil
  3. Brush
  4. Add halved plum tomatoes
  5. Add white wine
  6. Add balsamic vinegar
  7. Add salt & pepper and cover
  8. Cook in slow cooker until tender - 3 hr 30 min, low heat
  9. Get a clean large saucepan
  10. Add water
  11. Add salt
  12. Boil
  13. Add spaghetti
  14. Boil until al dente
  15. Drain
  16. Transfer pasta to slow cooker bowl
  17. Mix
  18. Transfer content of slow cooker bowl to medium bowl
  19. Garnish with fresh basil
  20. Garnish with grated, shaved parmesan cheese
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