Quick fresh tomato sauce for spaghetti
Serves 4-5.
  • 700g - 1 kg ripe medium-large tomatoes
  • 2-3 tablespoons of extra virgin olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 handful of fresh basil (1 x 30g packs in supermarkets)
  • 1 small handful fresh parsley (I usually use flat leaf)
  • 1 teaspoon salt (for sauce)
  • pepper or chilli
  • 400g - 500g spaghetti, preferably bronze die
  • Salt for pasta (2 generous teaspoons for large pan)
  1. Put the tomatoes in a large bowl and pour a kettle full of boiling water over them. Let them sit in the hot water for 30 seconds. Take them out and if you prick them with the end of a sharp knife you should see the skin break. Chop the tomatoes roughly.
  2. Put the pan for the pasta on. Add the salt now and cover pan, the water will boil faster.
  3. Add the chopped onion with the oil to a large shallow pan. Start cooking the onion on medium heat, once the onion starts to sizzle turn the heat down a little. When soften, appearing more translucent, add the chopped garlic and cook it for a minute.
  4. Chop half of the basil bunch from the stalk end. Chop all of the parsley. To the onion add the tomatoes, salt, freshly ground pepper or chilli, chopped basil and all of the parsley. Mix it well and bring up the heat to start the tomatoes cooking. Don't forget to stir the sauce now and again.
  5. The water should be ready for the pasta, add the spaghetti and stir it until water is back to the boil. Cook the pasta until it's soft but not quite ready. Check if the sauce needs ladle of pasta water.
  6. Drain the pasta well and throw it into the sauce. Mix until all the spaghetti strands are covered with sauce. Chop and mix in the rest of the basil. Cook on low heat for a minute and by the end the sauce should be all absorbed by the pasta.
Recipe by Azelia's Kitchen at http://www.azeliaskitchen.net/quick-fresh-tomato-sauce-for-spaghetti/