I’ve imagined on numerous occasions that this is probably what I’d choose if I were to have my last supper. Have a bowl of this with a big glass of wine on a relaxed night in and you couldn’t be happier. Canned tomatoes and tomato paste are very high in lycopene, a protective antioxidant. Apart from the pantry staples, you’ll need fresh basil (or oregano in winter) and parmesan cheese. These are garden and fridge staples.
|¼ cup||Olive oil|
|3 cloves||Garlic, chopped|
|2 cans||Crushed tomatoes (Main)|
|140 g||Tomato paste|
|1 ½ tsp||Sugar|
|2 Tbsp||Extra virgin olive oil|
|340 g||Spaghetti (Main)|
|1 handful||Basil, to serve|
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- Heat olive oil in a large frying pan on medium heat and saute onion and garlic until onion is soft (about 10 minutes). Add canned tomatoes, tomato paste and sugar and simmer for 10-15 minutes until sauce has reduced and thickened. Stir through extra virgin olive oil, and season to taste with salt and freshly ground black pepper.
- Bring a large pot of salted water to the boil. Cook spaghetti until just cooked (al dente). Drain, reserving ¼ cup of the pasta cooking water. Toss spaghetti with tomato sauce, reserved pasta water and basil leaves. Divide between bowls and top with more basil and parmesan, if you have it in the fridge.
The tomato sauce, left, keeps in the fridge for up to a week and freezes well, which makes for a quick meal.