Now to start: Spaghetti with homemade tomato & basil sauce and garlic toasts
So, I thought it best to start with something really simple and delicious that I can’t misrepresent on my new blog! This is one of my quick fixes, some food for the heart and soul that’s sometimes required after a long day when you know you have only got a short evening ahead.
Ingredients (for two with large appetities):
Half a packet of spaghetti (linguine also works really well)
1 tin of tomatoes (I use La Fiammante, gorgeous fruity Italian tomatoes)
a handful of basil (I used greek basil – I love it’s tiny leaves and potency)
a dessert spoon of sugar
a teaspoon of balsamic vinegar
dried or fresh chilli – as much as you like, I like it hot
one white onion
2 cloves of garlic (or one big one)
Extra Virgin Olive oil to drizzle on top
Baguette or nice ciabatta. I prefer the second but the deli had run out.
1 garlic clove
Extra Virgin Olive Oil
Chop the onion and garlic finely. Saute the onion until soft and translucent. I add the garlic now to ensure it doesn’t burn and retains it’s garlicky yumminess.
Add the tomatoes, the sugar, chilli and balsamic and simmer for at least half an hour, the longer the better for a tomato sauce. Taste and adjust quantities of sugar chilli and balsamic if required. Add 2/3 of the basil.
Add the pasta to a pan of boiling salted water. Cook until al dente, usually about 10 minutes.
While this is cooking prepare the toasts. Slice the bread to about 1cm thick. Rub with the cut garlic glove and drizzle with the olive oil. Toast on both sides until brown and crispy.
Puree the tomato sauce and add the rest of the basil. Mix with the pasta with a little bit of the pasta cooking water. Season.
Serve with a drizzle of olive oil, the toasts to the side and some basil as a garnish.