Spaghetti Pomodoro
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 scallion (or 1 onion)
- 2 Tbsps Oil
- 6 ⅔ cups Tomatoes
- 2 Tbsps tomato puree
- 1 ⅔ cups vegetable stock
- salt
- freshly ground Black pepper
- 1 tsp sugar
- 14 ozs Spaghetti
- ½ cup Parmesan
- 1 handful Basil
Preparation steps
1.
Trim the spring onions, cut the green parts into rings and chop the white parts.
2.
Heat the oil in a pan.
3.
Add the chopped, white parts of the spring onions to the pan and sweat until soft.
4.
Drop the tomatoes into boiling water for a few seconds, refresh in cold water, then skin, quarter, deseed and dice.
5.
Add the diced tomatoes to the pan and cook briefly, then stir in the tomato puree.
6.
Add the stock.
7.
Season with salt and pepper, add the sugar and cook over a low heat for about 15 minutes.
8.
Add the spring onion greens and return to the boil.
9.
Meanwhile bring to the boil a large pan of salted water.
10.
Add the spaghetti and cook according to the package instructions until al dente.
11.
Shave the Parmesan with a knife.
12.
Wash the basil and shake dry. Reserve a few leaves to garnish, shred the rest and add to the sauce.
13.
Drain the spaghetti in a colander.
14.
Serve the spaghetti in bowls with the tomato sauce. Sprinkle with Parmesan and serve garnished with basil.
