Tomato Spaghetti

Simple but heavenly spaghetti, good for a romantic dinner, comfort food or to enjoy it with whole family. Despite the hot ingredients, it's not spicy. You can use home dried oregano, or store bought, I've used Lebanese oregano that my mom dries at home. Cheese is essential for my pasta meals, and I've used shredded mixed cheese for this one, but you can use any cheese of your choice or none at all.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cookbthe pasta according to the package instructions and preference. It is advisable to cook al dente because Will add it the sauce as a final step to absorb it and cook some more

Step 2

Once al dente, remove from pot and leave one cup of its water aside.

Step 3

Chop the spring onions into small discs, leave out the green parts. and put it aside.

Step 4

Mince the garlic cloves and keep them next to the onions.

Step 5

Chop the tomatoes into medium chunks, put in a bowl and crush them in your hands with salt until squishy and juiced out (you'll use all this for the sauce). *wear disposable gloves if your skin is sensitive to veg. acids

Step 6

In a large or deep pan, melt the butter on medium heat.

Step 7

Once the butter is melted, stir in the garlic and onions, until fragrant.

Step 8

Add the crushed tomato and it's juice into the pan, and stir with mix.

Step 9

Add the seasonings

Step 10

Keep heating and stirring every now and then for about 7 minutes.

Step 11

Take care that nothing sticks to the pan and it doesn't overcook (easily avoidable in non stick or ceramic pan).

Step 12

Once tomatoes are softened, add the pasta and the pasta water

Step 13

Mix until all or most of the water is absolved and pasta takes a pale red hue.

Step 14

Serve immediately with or without the cheese