Spaghetti with Tomato Sauce
Ingredients
- 1 onion finely chopped
- 2 cloves garlic crushed
- 1 tablespoon oil
- 14 oz can chopped tomatoes
- 1/2 teaspoon dried or 1 teaspoon chopped fresh basil
- salt and pepper
- 1 lb spaghetti
Instructions
- Fry the onion and garlic in the oil for 5 minutes until soft.
- Add the tomatoes, basil, salt and pepper. Bring to the boil, reduce the heat and simmer gently for 15 minutes or until thickened.
- 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.
- 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.
Calories: 482 kcal
Carbohydrates: 92 g
Protein: 16 g
Fat: 5g
Saturated Fat: 1 g
Trans Fat: 1 g
Sodium: 150 mg
Potassium: 489 mg
Fiber: 5 g
Sugar: 7 g
Vitamin A: 118 IU
Vitamin C: 12 mg
Calcium: 66 mg
Iron: 3 mg