Ingredients :
- 1/2-1 bunch fresh basil
- 1 medium onion
- 2 cloves garlic
- 1 kg (2 1/4 lbs) ripe tomatoes or 2 x 400g (14-oz) tins of chopped tomatoes
- olive oil
- 1 tablespoon red wine or balsamic vinegar
- 480 g (1 lb) dried wholewheat spaghetti
- 15 g (1/2 oz) Parmesan cheese
Method :
- Pick the basil leaves (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.
- Peel and finely slice the onion.
- Peel and finely slice the garlic.
- If using fresh, cut the tomatoes in half, then roughly chop them or open the tins of tomatoes.
- Put a saucepan on a medium heat and add 1 tablespoon of oil and the onion...
- Then cook for around 7 minutes, or until soft and lightly golden.
- Stir in the garlic and basil stalks for a few minutes...
- Then add the fresh or tinned tomatoes and the vinegar.
- Season with a pinch of sea salt and black pepper, then continue cooking for around 15 minutes, stirring occasionally.
- Stir in the chopped basil leaves, then reduce to low and leave to tick away. Meanwhile...
- Bring a large pot of salted water up to the boil, then add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it.
- Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.
- Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander or sieve over the sink.
- Add a splash of pasta water to the sauce if it’s a bit thick.
- Tip in the spaghetti...
- And use tongs to toss well, adding a splash of the pasta water to loosen, if needed.
- Serve with the reserved basil leaves sprinkled over the top and nely grate over the Parmesan cheese.
0 komentar:
Posting Komentar