Spaghetti with garlic cro–tons & fresh toma

Yield: 2 Servings

Measure Ingredient
175 grams Spaghetti cooked 'al dente'
\N \N Salt and pepper
\N \N Garlic cro–tons See Courgettes Proven‡ale
\N \N Grated cheese to garnish
2 tablespoons Olive oil
1 medium Onion; finely sliced
1 \N Garlic clove; crushed
2 tablespoons Fresh mixed herbs (finely chopped)
400 grams Canned tomatoes

FOR THE SAUCE

A home-made tomato sauce, with the freshness of herbs and garlic, is an unbeatable rival to any commercial variety. This version of a classic spaghetti dish is sprinkled with garlic cro–tons and is utterly mouthwatering.

Heat the oil in a large pan and gently cook the onion in it, stirring until it softens but not allowing it to brown. After about 6-7 minutes, stir in the crushed garlic and the herbs, and cook together for a further 5 minutes. Add the juices from the can of tomatoes and simmer together for 5 minutes more. Chop the tomatoes and add them to the pan, season to taste, and pour the sauce over the hot, drained spaghetti. Top with garlic cro–tons. Serve at once, on warm plates, with grated cheese to sprinkle over the top.

Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias

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