SPAGHETTI WITH QUICK TOMATO SAUCE
This is our go-to storecupboard supper as I always have the ingredients in the house and if pushed you can make it in the same time it takes to cook the spaghetti. If you are doing the very fast version, you may need a little extra sugar and salt in the tomatoes to offset the tinniness.
Feeds 4, with leftoevers
INGREDIENTS
2 tins finely chopped tomatoes or 500ml passata
75ml extra vo
2 fat garlic cloves, peeled & pressed
Pinch salt
Pinch sugar
To serve:
Spaghetti - 100-125g each
Extra virgin olive oil
Fresh Parmesan, grated
Sea salt and freshly ground black pepper, to taste
METHOD
In a large, shallow pan, warm the olive oil till over a medium-high heat. Add the garlic, reduce heat to medium. Fry until starting to colour, then remove and add the tomatoes, salt and sugar.. Simmer gently for 15-20 minutes, stirring occasionally, until the any wateriness has evaporated and there’s no metallic taste. Turn off the heat, adjust salt to taste.
Cook the spaghetti in plenty of salted boiling water till al dente - usually one minute less than it says on the packet. Toss thoroughly with the tomato sauce. Top with a swirl of extra virgin olive oil,
Serve with a swirl of extra virgin oil, flaky salt to taste, plenty of grated Parmesan and a scrunch of sea salt and turn of black pepper, if required.
PIMP IT
Crispy lardons