4 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, crushed
450 g cherry tomatoes
15 g fresh, basil, torn into small pieces
1 tsp soft brown sugar (optional)
400 g spaghetti
1 1/2 vegetable stock cube
65 g Parmesan, grated
Salt and freshly ground black pepper
Heat the oil in large, deep frying pan, add the onion and cook over very low heat for about 5 minutes, until soft but not brown. Stir in the garlic, tomatoes and basil.
Cook over low heat for 10 minutes, until the tomatoes have softened, then mash them gently with the back of a wooden spoon. Continue to simmer for 20 minutes, until the sauce is very thick. Season with salt and pepper to taste, adding sugar if needed to balance the acidity of the tomatoes.
Meanwhile, bring a large pan of salted water to a rolling boil. Add the spaghetti gently easing it to the water. Return to a gently rolling boil and cook for 10-12 minutes, until al dente, stirring occasionally.
Drain the pasta, reserving about 100 ml of the cooking water. Mix the stock cube with the reserved water. Toss the spaghetti into the tomato sauce and combine well, adding as much of the reserved water as needed to loosen the mixture. Serve immediately, with the freshly grated Parmesan sprinkled on top.
Time to prepare 10 minutes
Time to cook 35 minutes
Calorie Count : 542
Fat : 18 g per serving