Nutrition balance score
Great
Glycemic Index
54
Low
Glycemic Load
49
High
Nutrition per serving
Calories670.6 kcal (34%)
Total Fat26.3 g (38%)
Carbs90.3 g (35%)
Sugars9.9 g (11%)
Protein19.8 g (40%)
Sodium365.1 mg (18%)
Fiber8.3 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
90mlolive oil
2garlic cloves
peeled and sliced very thinly
1kgcherry tomatoes
cut in half
½ tspcaster sugar
or a bit more or less, depending on the tomatoes’ sweetness
2dried ANCHO CHILLIES
roughly torn
salt
20gbasil leaves
torn, plus 5g extra, finely chopped just before serving, to garnish
400gspaghetti
35gparmesan
finely grated
Instructions
Step 1
Put 75ml of the oil in a large saute pan on a medium-high heat. Once hot, add the garlic and fry for up to a minute, stirring a few times, until it’s just starting to caramelise.
Step 2
Add the tomatoes (be gentle, or the oil may spit), sugar, chillies and half a teaspoon of salt.
Step 3
Add 200ml water and stir through for four minutes, until the tomatoes are starting to break down and the liquid is bubbling.
Step 4
Turn down the heat to medium-low and cook for an hour, stirring every once in a while, until the tomatoes have completely broken down and the sauce has thickened. Stir through the torn basil and keep somewhere warm.
Step 5
Bring a large saucepan of salted water to boil, add the pasta and cook for 10-12 minutes (or according to the on the packet), until the pasta is cooked but still retains a bite.
Step 6
Drain, return the pasta to the pan and stir in the remaining oil.
Step 7
Divide the spaghetti between the bowls, spoon over the tomato sauce, sprinkle over the parmesan and serve at once, with a sprinkle of finely chopped basil on top.
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