Spaghetti with Tomato Sauce

Directions

• Put on a large pot of water to boil to cook the spaghetti.
• Heat the olive oil in a large frying pan, add the onion and garlic and fry gently until soft but not browned.
• Add the white wine and cook for a couple of minutes until it reduces, then add the chopped tomatoes and fry until the sauce is hot.
• Add the thyme and continue to cook for about 15-20 minutes until the tomatoes start to break down and become like a sauce.
• Add the tomato frito or tomato puree mix and a bit more water if needed. Continue cooking and add a little more water at a time if the sauce starts to get took thick.
• Taste the sauce and add a very small amount of sugar if the tomatoes are too sour. Add some sea salt to balance the flavour.
• Once the water is boiling, add a tablespoon of salt and then break the spaghetti in half and add it to the boiling water. Bring to the boil and continue to cook until the spaghetti is almost done. You will need to cook the pasta for another couple of minutes in the sauce so you don’t want it to be fully cooked when you strain it.
• When the pasta is about 2-3 minutes from being ready, tear the basil leaves and add them to the sauce. Cook the sauce gently until the pasta is ready.
• Strain the pasta and add it to the pan with the sauce. Cook gently for 2-3 minutes, mixing the sauce and the pasta well so that it’s completely coated. The spaghetti should soak up much of the remaining liquid in the sauce, allowing it to stick nicely to the spaghetti.
• Serve immediately topped with freshly ground black pepper and some grated parmesan cheese.