Simple and Satisfying Spaghetti
As its name suggests, this is simple food that satisfies the soul – I’ve imagined on numerous occasions that this spaghetti is probably what I’d choose if I were to have my last supper.
The sauce for this spaghetti is heavenly – rich and thick and garlicky – just how it should be! Have a bowl of this with a big glass of wine on a relaxed night in and you couldn’t be any happier. The sauce freezes really well – have a few zip-lock bags of it in the freezer and you’ve got an easy dinner sorted next time you don’t have the energy to cook from scratch!
- olive oil ¼ cup
- onions 2, chopped
- garlic 3 cloves, chopped
- crushed tomatoes 2 x 400g cans
- tomato paste 1 x 140g pottle
- sugar 1 ½ teaspoons
- vinegar 2 teaspoons
- water ½ cup
- extra-virgin olive oil 2 tablespoons
- dried spaghetti 340g
- basil leaves large handful
- basil leaves to garnish
- parmesan cheese grated (omit if vegan)
- Heat olive oil in a large fry pan and sauté onion and garlic on medium heat until onion is soft and translucent (and not at all raw), about 10 minutes.
- Add tomatoes, tomato paste, sugar, vinegar and water and simmer for 15-20 minutes until sauce has reduced and thickened.
- Stir through extra virgin olive oil, and season to taste with salt and freshly ground black pepper.
- Cook spaghetti in plenty of salted boiling water until just cooked (al dente). Drain, reserving a few tablespoons of the pasta cooking water.
- Toss spaghetti with tomato sauce, reserved pasta water and basil leaves.
- To serve, divide between bowls and top with more basil and parmesan cheese.
- Tip: This tomato sauce keeps in the fridge for up to a week and freezes well which makes for a quick meal.