Spaghetti with a Light Tomato Sauce
Cook the pasta of your choice, coated with a flavourful tomato based sauce.
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Servings: 4 Servings
Calories: 636kcal
Cost: £5.00
Equipment
- 1 Cutting Board
- 1 Cooks Knife
- 1 Large Pot
- 1 Colander
- Wooden Spoon
Ingredients
- 1 Lb. Pasta of choice
- 2 Tbsp. Olive Oil
- 1 each Garlic Clove finely chopped
- 1 each Small Onion finely chopped
- 1 Tbsp. Tomato Paste
- 2 Lb. Ripe Tomatoes, roughly chopped (or 1 12oz tin)
- 1 each Bay Leaf
- 1 tsp. Mixed Herbs
- 3 tablespoons Butter, unsalted room temperature
- ½ each Lemon for juice
- ¼ Cup Parmesan Cheese plus more for serving
- 1 Cup Basil finely shredded plus more for serving
- Salt and black pepper to taste
Instructions
- Boil the spaghetti in salted water until cooked,” al dente” (with a slight bite).
- Saving a cup of the starchy cooking water, drain the spaghetti in a colander and put the pan back on the stove.
- Heat the olive oil and sauté the garlic briefly until golden to release a nutty flavour. (do not burn, as it will turn bitter).
- Add the onion and sauté until translucent, then add the tomato paste and cook, stirring, for 1 minute.
- Add the tomatoes, bay leaf and herbs, then simmer for 15 minutes.
- Add the spaghetti to the tomato sauce, then the butter, a squeeze of lemon juice, and seasoning to taste.
- Mix all items in the pot to create a light sauce, coating the pasta, adjusting the consistency by adding some of the reserved cooking water.
- Finally, mix in the cheese and basil.
- Serve with a light sprinkling of Parmesan cheese and shredded basi
Notes
Additional items can be added when tossing the pasta, such as olives, anchovies, capers, sun-dried tomatoes, crushed peppers, and various herbs.
Nutrition
Calories: 636kcal | Carbohydrates: 96g | Protein: 20g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 216mg | Potassium: 872mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2610IU | Vitamin C: 33mg | Calcium: 157mg | Iron: 3mg