Spaghetti with herby tomato sauce recipe
piece of dark chocolate
SERVES 3
1 tablespoon extra-virgin olive oil
1 small onion, finely diced
2 Garlic coves finely diced
1 stick of celery finely diced
500g (18oz) tomatoes, quartered
1 teaspoon raw cane sugar
150ml (Cla pint) red wine
3 tablespoons torn basil leaves
1 tablespoon chopped parsley
250g (9oz) dried spaghetti
25g (102) freshly grated parmesan
1 Apply Heat to the olive oil inside a small saucepan , cook , add Salt ground black pepper , onion, garlic and celery until soft but not brown Add tomatoes, sugar and red wine.
2 Cook for 20 minutes over a medium heat, stirring from time to time Remove from the heat and stir in the basil and parsley Meanwhile cook the spaghetti in plenty of fast-boiling water until al dente. Drain well
3 Toss the spaghetti with the sauce, season to taste and top
with the parmesan
Per portion: 434 kcal, 9g fat, 2.4g sat fat, 0.32g sodium
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