Spaghetti with herby tomato sauceThis is a recipe with huge potential, This traditional sauce can be adapted according to your tastes and content of your cupboard add tapers, olives mushrooms, or try replacing the sugar with a small
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
- 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.
- 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
- 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
