Sometimes the simplest of ingredients can pack the biggest punch when it comes to flavour. This is certainly the case when it comes to a good quality Tomato Sauce. The general rule is the longer the simmering, the more flavoursome the sauce becomes, however there are a few shortcuts if you don’t have 3-4 hours spare or the ripest of tomatoes to peel, slice and quarter.
This tomato sauce is delicious and very easy to make using store cupboard staples that most home cooks will have around their kitchens. You can vary the spaghetti with penne or fusilli if that’s all you’ve got, and you won’t go wrong. Enjoy!
Prep Time: 5 Minutes
Cooking Time: 18 Minutes
2 Portions x Wholewheat Spaghetti
50ml x Olive Oil
1/2 x Red Onion (finely chopped)
1 x Garlic Clove (peeled and sliced)
1 teaspoon x Chilli Flakes
1 tablespoon x Red Wine Vinegar
Can of Plum Tomatoes
1 teaspoon x Dried Oregano
Fresh Basil (chopped)
1. Boil a full kettle. Place a large saucepan onto the hob on a medium-high heat. Add the spaghetti and once the kettle has boiled, add the water and immerse the spaghetti fully. Add a good sprinkling of table salt to season the spaghetti. Cover and leave to cook for 18 minutes.
2. Meanwhile, make the tomato sauce by heating a separate, medium-sized saucepan on a medium-high heat and add the olive oil. After a few minutes, add the red onion and garlic and soften for 2-3 minutes.
3. Add the chilli flakes, red wine vinegar and season with salt and pepper. Stir for 2 minutes, then add the can of tomatoes. Add a little hot water to the can, swirl it around and add the remains to the sauce. Simmer on a low heat and stir regularly.
4. Towards the end of cooking, add the oregano and taste. If the sauce is slightly bitter, add 1-2 teaspoons of caster sugar and stir, then taste again.
5. Once the cooking time is over, drain the spaghetti and return it to the same saucepan. Add the sauce, mix well and serve on warm plates. Sprinkle over the chopped basil.