Spaghetti With Spring Onion, Tomato And Herb Sauce recipe
ingredients
1 1/2 - 1 3/4 lb (750 g) large spring onions
2 doves garlic, peeled and finely chopped
1 bouquet garni
7 tbsp olive oil
8 oz (225 g) ripe tomatoes, skinned and seeded
1 - 2 red chilli peppers
12 oz (320 g) spaghetti
8 basil leaves
salt
2 doves garlic, peeled and finely chopped
1 bouquet garni
7 tbsp olive oil
8 oz (225 g) ripe tomatoes, skinned and seeded
1 - 2 red chilli peppers
12 oz (320 g) spaghetti
8 basil leaves
salt
method
1. Slice the spring onions. Place in a large fireproof casserole dish with the chopped garlic, the bouquet garni and 4 tbsp of the olive oil.
2. Sweat the spring onions over a very low heat, uncovered, for 20 minutes, stirring frequently, until soft and reduced to less than one-quarter of their original volume.
3. Bring a large saucepan of salted water to the boil ready to cook the spaghetti.
4. Discard the bouquet garni. Chop the tomatoes coarsely. Remove the stalk and seeds from the chilli peppers and chop the flesh very finely.
5. Add the tomatoes and chilli peppers to the spring onions with a pinch of salt and cook gently for a further 5 minutes, stirring occasionally. Remove from the heat.
6. Cook the spaghetti until just tender, with some 'bite' left to it; reserve 2 - 3 fl oz (60 - 90 ml) of the cooking water when you drain it.
7. Add the spaghetti to the spring onion mixture, together with the reserved hot water, and stir briefly over a low heat to coat and flavour the spaghetti.
8. Draw aside from the heat, add the remaining olive oil and the torn or shredded basil leaves. Serve at once.
2. Sweat the spring onions over a very low heat, uncovered, for 20 minutes, stirring frequently, until soft and reduced to less than one-quarter of their original volume.
3. Bring a large saucepan of salted water to the boil ready to cook the spaghetti.
4. Discard the bouquet garni. Chop the tomatoes coarsely. Remove the stalk and seeds from the chilli peppers and chop the flesh very finely.
5. Add the tomatoes and chilli peppers to the spring onions with a pinch of salt and cook gently for a further 5 minutes, stirring occasionally. Remove from the heat.
6. Cook the spaghetti until just tender, with some 'bite' left to it; reserve 2 - 3 fl oz (60 - 90 ml) of the cooking water when you drain it.
7. Add the spaghetti to the spring onion mixture, together with the reserved hot water, and stir briefly over a low heat to coat and flavour the spaghetti.
8. Draw aside from the heat, add the remaining olive oil and the torn or shredded basil leaves. Serve at once.
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