Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 375grams spaghetti
- 1/4 cup extra virgin olive oil
- 640grams mix-a-mato mini tomatoes
- 4 cloves garlic, thinly sliced
- 4 anchovy fillets, drained, chopped
- 4 basil stalks, leaves picked
- 2tablespoons red wine vinegar
- 1teaspoons caster sugar
- 3/4 cup finely grated parmesan
Nutrition per serving
2680kJ / 640Cal
2680 Kilojoules or 640 Calories
31% of daily energy intake*
Protein
24.9grams
Fat
28.8grams
Carbs
73.8grams
Sugars
8.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A cinch to prepare and perfect as a weeknight dinner, master a speedy homemade pasta sauce with our spaghetti and rustic tomato sauce recipe.
Method
Step 1 of 3
Cook pasta in a large saucepan of boiling, salted water according to packet instructions. Drain, reserving 1/4 cup cooking liquid.
Step 2 of 3
Meanwhile, heat oil in a large, deep frying pan over high heat. Add tomato and cook, stirring occasionally, for 4 minutes or until tomato skins start to blister and char. Add garlic, anchovy, basil stalks and larger basil leaves. Cook, stirring, for 1 minute or until fragrant. Add vinegar and sugar, then cook for 2 minutes or until vinegar has reduced by half and tomato starts to collapse. Remove and discard basil stems. Season.
Step 3 of 3
Add pasta, 1/4 cup parmesan and reserved cooking liquid to tomato mixture. Cook, tossing, over low heat for 1 minute or until combined. Serve topped with remaining parmesan and basil leaves.
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