Spaghetti with cherry tomatoes in a slow cooker

Spaghetti in a slow cooker is a dish that even a teenager can easily master. The main thing is to set the mode correctly and follow the cooking instructions. You can complement the dish with fresh vegetables, cheese, meat or fish. When choosing pasta, give preference to durum wheat varieties. They keep their shape well and are good for health: they enrich the body with vitamins A and E, increase performance, and help remove bad cholesterol.

1. Calories
   40,81 kcal
2. Protein
   0,81 gram
3. Fat
   1,92 gram
4. Carbohydrates
   5,22 gram
5. ~ Time
   30 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Spaghetti

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   200 g
2. Cherry tomatoes

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   10 pcs. = 200 g
3. Garlic

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   3 cloves = 15 g
4. Olive oil

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   3 tbsp. l. = 51 g
5. Salt

   ---

   
   2 tsp. = 14 g
6. Dried basil

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   0.5 tsp. = 1 g
7. Water

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   2.5 l = 2500 g
8. Vegetables

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   optional

Steps:

1. 
   Conveniently place the products you need on your desktop. Wash the cherry tomatoes, dry with paper towels and cut into 4 parts. Peel the garlic and pass through a press. Prepare the slow cooker.
2. 
   Cook the spaghetti. Pour water into the multicooker bowl, turn the device on to the “Frying” mode, wait for the liquid to boil, add salt. Place the spaghetti, let it soak a little in the liquid, then submerge the spaghetti completely. Close the lid, turn on the “Pasta” program, set the timer for 10 minutes.
3. 
   While the spaghetti is cooking, make the sauce. Combine chopped garlic with basil and olive oil, stir.
4. 
   Finish cooking the spaghetti. At the end of cooking, drain the remaining liquid, spread the sauce over the spaghetti, and place cherry slices on top. Close the multicooker, turn on the appliance to the “Stew” mode, set the timer for 10 minutes.
5. 
   Remove the spaghetti from the multicooker and place on wide serving plates. Serve along with a fresh vegetable salad.