This is a fantastic midweek meal. Once you’ve made this a few times you can add other simple ingredients, such as baby spinach, chopped rocket leaves, or fresh or frozen peas, to your basic tomato sauce to completely transform it.
|烹調時間：50分鐘||Cooking time: 50 minutes|
|1束新鮮羅勒||1 bunch of fresh basil|
|1個洋蔥||1 medium onion|
|2瓣蒜頭||2 cloves of garlic|
|1kg ripe tomatoes
or 2 x 400g tins of chopped tomatoes
|1湯匙紅酒或義大利香醋||1 tablespoon red wine or balsamic vinegar|
|480克全麥乾意粉||480g dried wholewheat spaghetti|
|15克帕爾馬芝士||15g Parmesan cheese|
- 摘下羅勒葉 (預留幾塊小葉作裝飾)，稍微切細餘下的葉子，及細切莖部。
Pick the basil leaves (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.
Peel and finely slice the onion and garlic. If using fresh, cut the tomatoes in half, then roughly chop them or open the tins of tomatoes.
Put a saucepan on a medium heat and add 1 tablespoon of oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.
Stir in the garlic and basil stalks for a few minutes, then add the fresh or tinned tomatoes and the vinegar.
Season with a pinch of sea salt and black pepper, then continue cooking for around 15 minutes, stirring occasionally.
Stir in the chopped basil leaves, then reduce to low and leave to tick away. Meanwhile…
Bring a large pot of salted water up to the boil, then add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.
Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander or sieve over the sink.
Add a splash of pasta water to the sauce if it’s a bit thick. Tip in the spaghetti and use tongs to toss well, adding a splash of the pasta water to loosen, if needed.
Serve with the reserved basil leaves sprinkled over the top and finely grate over the Parmesan cheese.
Jamie的煮食提示 Jamie’s Top Tips
It’s important to season the cooking water with salt before you start so that the pasta can absorb it as it cooks.
Tomato is a fruit. It is always recognized as a kind of vegetables as it is served and prepare as a vegetable. Lycopene is the red pigment in tomato. It is a kind of carotenoid. Carotenoid is an antioxidant and is the precursor for vitamin A. Tomato is have good antioxidant quality as it also contains large amount of vitamin C and E.
United States Department of Agriculture
Special Thanks for Recipe Translation by Evelyn Chan