Spaghetti with Fresh Tomato and Basil Sauce
Instructions:
- 2 tsp/l0ml olive oil
- 1 onion, chopped
- 4 stalks celery, chopped
- 1 green chilli, seeded and finely chopped
- 2 cloves garlic, crushed
- 2 ½ cups/700g/l ½ lb skinned and roughly chopped tomatoes
- 3 tbsp/45ml tomato purse
- 1 tbsp/15ml basil leaves, chopped
- 1 tbsp/15ml marjoram, chopped
- 12oz/350g whole wheat spaghetti or
- 60z/175g whole wheat spaghetti and
- 6oz/175g spaghetti Verdi
- 2/3 cup/50g/2oz black olives, stoned
- 3 tbsp/25g/l oz Parmesan cheese, grated
- 3 tbsp/25g/l oz pine kernels basil sprigs
- Heat the oil in a saucepan, add the onion, celery, chilli and garlic and fry until soft. Add the tomatoes and tomato purse, 4 tbsp/60ml water, half the basil and marjoram. Bring to the boil and simmer for 10 minutes.
- Place the whole wheat spaghetti in a large saucepan of boiling lightly salted water and cook for 12 minutes, or until just tender. Add the spaghetti verdi, if using, 2 minutes after the whole wheat spaghetti.
- Drain the pasta and divide between 4 individual warmed plates. Stir the olives and remaining basil into the sauce and place on top of the spaghetti.
- Sprinkle with cheese and nuts, garnish with basil sprigs and serve.
- Serves 4