Pasta is everybody’s favourite. And adding one Italian basic to another, it just cant get any better… Or simpler.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
SPAGHETTI MARINARA Serves 6
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
INGREDIENTS
6 large tomatoes
2 large carrots, coarsely chopped
3 stalks celery, sliced
1 large onion, sliced
1 large green pepper, chopped
½ cup water
1 ½ teaspoons minced garlic
2 tsp sugar (optional)
3 basil leaves, washed, patted dry and chopped
1/2 teaspoon of oregano
1 teaspoon salt
¼ teaspoon ground black pepper
1 bay leaf
2 tsp olive oil
½ cup white wine
500g (18 oz) spaghetti
½ cup Shredded Parmesan cheese

PREPARATION

Heat oil in a large pan. Sauté onion and garlic until tender and lightly browned.
Hold each tomato on a fork over a flame until the skins peel off. Chop them fine and add to the garlic with all their juices.

Add the carrots and peppers.

Simmer for 20-25 minutes until thickened.

Stir in the wine and sugar . Simmer for another 10 minutes or until pulpy.

Meanwhile, cook spaghetti in a large pan of boiling salted water, and drain.

Toss the sauce through hot pasta

Add all the herbs and cook, uncovered, for 3-5 minutes.

Serve steaming hot, sprinkled with the cheese and with sliced black olives and avocado if you like.

No related posts.