No Regretti Spaghetti
This is a major upgrade on the classic tomato sauce. It’s easy to make in just one pot and just needs time to simmer! This is one to make to impress your dinner guests or to sort you out after a Bank Holiday hangover. So so much depth and with tomatoes still going strong at the moment! This is so good, it doesn’t even need cheese.
Vegetarian
Serves 4-5 people
Ingredients:
6 tbsp extra virgin oil
50 g unsalted butter
12 garlic cloves (1 per 100g), diced
1200g cherry tomatoes, halved
1 tsp sea salt
1 tsp dried oregano
1 tsp dried thyme or a few sprigs of fresh
A bunch of basil leaves separated
Black pepper
80g of pasta per person with the pasta of your choice.
Method:
Set a large saucepan to medium heat and add the oil and butter to melt.
When melted, add the diced garlic and simmer very gently for 3-4 mins. Then add the tomatoes and everything else except the basil leaves.
Mix everything together and bring the tomatoes to boil and then down to a gentle simmer.
Put a lid on leaving a small gap and cook for 35 mins stirring a couple of times.
Then take off the lid and simmer for another 5 mins to allow the sauce to thicken and cook your pasta in salted boiling water.
Take the sauce off the heat, check to season, tear in the basil leaves and toss through the pasta.