Tomato pasta sauce
Serves 4
Easy
Total time:
Ripe tomatoes, garlic, decent extra-virgin olive oil, fresh basil and a little black pepper is all you need to make a rich slow-roast spaghetti sauce
Skip to ingredients
- 750g ripe tomatoeshalved
- 6 cloves garlicskin on
- 4 tbsp extra-virgin olive oil
- 1tsp black peppercornsground to make 1⁄2 tsp
- 400g spaghetti
- a handful of leaves basil
Nutrition: per serving
- kcal504low
- fat12.3g
- saturates1.9g
- carbs80.7g
- sugars7.8g
- fibre6.5g
- protein13.5g
- salt0.1g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Put the tomatoes onto a large, deep roasting tray, with the garlic cloves, olive oil, black pepper and plenty of salt. Put into the oven for 1 hour-1 hour 15 minutes until the tomatoes are soft and sticky. Tip the tomatoes into a bowl and squeeze the garlic cloves from their skins into the bowl. Use a hand blender to pulse until smooth- ish. Keep warm.
step 2
Bring a large pan of lightly salted water to the boil and cook the spaghetti following pack instructions until al dente. Use tongs to drag the spaghetti into the sauce and toss to combine. Divide between bowls and top with basil leaves.
