Classic Tomato Spaghetti
Ingredients:
400g (14oz) dried spaghetti2 tbsp Donegal Rapeseed Oil
2 garlic cloves, crushed
1 onion, finely chopped
400g (14oz) can Italian plum tomatoes
Pinch of sugar
Sea salt and freshly-ground black pepper
Large handful of fresh basil leaves (optional)
Parmesan shavings, to serve
Instructions
1- Bring a large pan of salted water to the boil. Add the spaghetti and cook for 8 to 10 minutes, or according
to the instructions on the packet.
2- Meanwhile, heat the Donegal Rapeseed Oil in a pan over a medium heat. Add the garlic
and onion and cook for two to three minutes, until softened but not coloured. Tip in the tomatoes and sugar and season to taste, then mash with a potato masher to break down the tomatoes. Reduce the heat and simmer gently for five to six minutes, until the sauce has reduced and thickened slightly. Blitz with a hand blender for a smooth sauce and season to taste.
3- Drain the spaghetti and then stir in the tomato sauce until combined.
4- To serve, divide the tomato spaghetti among warmed serving bowls and scatter over the basil, if using. Drizzle a little rapeseed oil over each one and sprinkle over the parmesan shavings.
