Spaghetti with garlic crotons & fresh toma
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 175 | grams | Spaghetti cooked 'al dente' |
| Salt and pepper | ||
| Garlic crotons See Courgettes Provenale | ||
| Grated cheese to garnish | ||
| 2 | tablespoons | Olive oil |
| 1 | medium | Onion; finely sliced |
| 1 | Garlic clove; crushed | |
| 2 | tablespoons | Fresh mixed herbs (finely chopped) |
| 400 | grams | Canned tomatoes |
Directions
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