Spaghetti with Tomato Sauce recipe
information
Preparation time 5 minutes,
Cooking time 25 minutes,
Calories 480 per portion
ingredients
1 onion, finely chopped
2 cloves garlic, crushed
1 tablespoon oil
400 g (14 oz) can chopped tomatoes
1/2 teaspoon dried or 1 teaspoon chopped fresh basil
salt and pepper
450 g (1 lb) spaghetti
2 cloves garlic, crushed
1 tablespoon oil
400 g (14 oz) can chopped tomatoes
1/2 teaspoon dried or 1 teaspoon chopped fresh basil
salt and pepper
450 g (1 lb) spaghetti
method
1. Fry the onion and garlic in the oil for 5 minutes until soft.
2. Add the tomatoes, basil, salt and pepper. Bring to the boil, reduce the heat and simmer gently for 15 minutes or until thickened.
3. While the sauce is simmering, cook the spaghetti in a large pan of boiling salted water for 10 -12 minutes until just tender. Drain, place in a serving bowl and keep hot.
4. Blend the sauce in a liquidiser. Reheat in a saucepan for a few minutes, pour over the spaghetti and serve immediately.
When fresh tomatoes are cheap and plentiful, use 450 g (1 lb) peeled and chopped fresh instead of canned tomatoes and 1 tablespoon tomato puree.
2. Add the tomatoes, basil, salt and pepper. Bring to the boil, reduce the heat and simmer gently for 15 minutes or until thickened.
3. While the sauce is simmering, cook the spaghetti in a large pan of boiling salted water for 10 -12 minutes until just tender. Drain, place in a serving bowl and keep hot.
4. Blend the sauce in a liquidiser. Reheat in a saucepan for a few minutes, pour over the spaghetti and serve immediately.
When fresh tomatoes are cheap and plentiful, use 450 g (1 lb) peeled and chopped fresh instead of canned tomatoes and 1 tablespoon tomato puree.
serving amount
serves 4
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