Spaghetti with Tomato and Onion

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

If your children like canned spaghetti in tomato sauce, they’ll love this. The flavour is important, so use the concentrated tomato purée from a tube, not tomato ketchup. Serve the spaghetti with sliced ham, grilled sausages or fried eggs.


  • 225 g/8 oz spaghetti
  • 25 g/1 oz butter
  • 1 medium-sized onion, finely chopped
  • 2 tablespoons concentrated tomato purée
  • 1 tablespoon water


    Add the spaghetti to a pan of boiling salted water. Push the spaghetti slowly into the water and as it softens wind it round the inside of the pan to keep the strands whole. Bring back to the boil and cook for 12 minutes, then drain.

    Melt the butter in the hot saucepan. Add the chopped onion. Cover with a lid and fry gently for a few minutes until the onion is tender but not brown. Add the tomato purée and the water and stir to make a tomato, onion and butter glaze. Draw the pan off the heat. Add the hot cooked spaghetti and using two forks toss and turn the spaghetti so that it is well glazed and coloured. Turn into a hot dish and serve.