Tomato Spaghetti

Recipe by Donegal Rapeseed Oil.
  • Difficulty: Easy
  • Category:
Servings: 4 yield(s)
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
  • 400 g dried spaghetti
  • 2 tbsp Donegal Rapeseed Oil
  • 2 garlic cloves (crushed)
  • 1 onion (finely chopped)
  • 400 g can Italian plum tomatoes
  • pinch of sugar
  • sea salt and freshly ground black pepper
  • fresh basil leaves (optional)
  • parmesan shavings (to serve)
  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.