Now this week's recipe is for an absolutely luscious pasta sauce from Belinda Jeffery's Tried-And-True Recipes and I can tell you that when I made it I wished that I had done at least the full quantity so I could store some in the freezer to enjoy later. As it's a chunky style sauce you'll find it's really substantial and probably only needs some good bread to be served with it. I know it looks like a long list of ingredients but really once you have chopped the vegetables you are half way there.
Have a lovely week. Love from Jane xx
Spaghetti with chunky tomato, olive and chilli sauce
What you need:
- 2 tablespoons extra virgin olive oil
- 2 large onions, finely chopped
- 2 medium sized carrots, cut into smallish dice
- 2 large cloves of garlic, finely chopped
- 2 small red chilllies (seeds and all), finely chopped (use your judgement - I used half this quantity and it was just right for me)
- 1 heaped tablespoon tomato paste or sun dried tomato pesto
- 800g can diced tomatoes
- A big pinch of sugar
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 500g spaghetti
- 150g pitted olives (use whatever olives you like, I love green olives so I used them and they were sensational)
- Large handful of basil leaves, roughly torn
- 4 scoops of fresh ricotta
- Finely grated Parmesan, to serve
What you do:
- Heat the oil in a large frying pan over a medium to high heat.
- Tip in the onions and carrots and cook them, stirring occasionally, for ten minutes or until soft.
- Add the garlic and chilli and stir again, cooking for a further two to three minutes.
- Mix in the tomato paste or pesto, and cook, stirring, for one minute until fragrant.
- Pour in the tomatoes and their juice and sprinkle on the sugar, salt and pepper.
- Bring the sauce to the boil, then turn down the heat to low and leave to bubble away gently for 20-25 minutes, stirring occasionally, until the sauce is quite thick.
- Cook the pasta while the sauce is cooking.
- Just before the pasta is ready, add the olives and basil to the sauce.
- Drain the pasta and stir it into the sauce, mixing well so that all the strands are coated.
- To serve, add a scoop of ricotta to each pasta bowl, and pour the spaghetti with sauce on top. Serve with the Parmesan.