Slow Cooker Balsamic Tomatoes with Spaghetti

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    4hrs 11mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    212

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 22 Oct 2020

Ingredients

  • Olive oil icon
    Olive oil
    1 tablespoon
  • Plum tomatoes icon
    Plum tomatoes
    680 g
  • White wine icon
    White wine
    4 tablespoons
  • Balsamic vinegar icon
    Balsamic vinegar
    4 teaspoons
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Water icon
    Water
    as needed
  • Salt icon
    Salt
    as needed
  • Spaghetti icon
    Spaghetti
    340 g
  • Fresh basil leaves icon
    Fresh basil leaves
    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. Add olive oil to a clean slow cooker bowl
  2. Brush
  3. Add plum tomatoes, white wine, balsamic vinegar and salt & pepper to the slow cooker bowl and cover
  4. Cook in slow cooker until tender - 3 hr 30 min, low heat
  5. Add water and salt to a clean large saucepan
  6. Boil
  7. Add spaghetti to the pasta
  8. Boil until al dente
  9. Drain
  10. Transfer pasta to slow cooker bowl
  11. Mix
  12. Transfer content of slow cooker bowl to medium bowl
  13. Garnish with fresh basil leaves and parmesan cheese
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