這是一個很好的週中食譜。你亦可以加入其他材料使你的蕃茄醬變得更特別，例如加入菠菜，火箭菜，新鮮或冷藏豌豆。

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.

份量：6人份	Serves 6
烹調時間：50分鐘	Cooking time: 50 minutes

材料 Ingredients

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
1公斤熟蕃茄 或2罐400克切粒蕃茄	1kg ripe tomatoes or 2 x 400g tins of chopped tomatoes
橄欖油	Olive oil
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

用具 Equipment

砧板	Chopping board
刀	Knife
大平底鍋	Large saucepan
量匙	Measuring spoons
木製湯匙	Wooden spoon
煲	Large pot
湯杓	Ladle
篩	Colander
鉗子	Tongs
刨絲器	Fine grater

做法 Methods

1. 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.

2. 剝開並仔細剁碎洋蔥及蒜頭。把新鮮蕃茄切開一半然後稍微切細，或打開罐頭蕃茄。

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.

3. 用中火預熱平底鍋並加入1湯匙油及洋蔥，煮約7分鐘，直至洋蔥變軟身及淺金黃色。

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.

4. 加入蒜頭和羅勒莖部煮幾分鐘，然後加入新鮮或罐頭蕃茄和香醋。

Stir in the garlic and basil stalks for a few minutes, then add the fresh or tinned tomatoes and the vinegar.

5. 加入一撮海鹽和黑胡椒調味，繼續烹調15分鐘並間中攪拌。

Season with a pinch of sea salt and black pepper, then continue cooking for around 15 minutes, stirring occasionally.

6. 加入切碎的羅勒葉，把火力較低繼續烹調，同一時間…

Stir in the chopped basil leaves, then reduce to low and leave to tick away. Meanwhile…

7. 把一大煲鹽水加熱至沸騰，然後加入意粉並根據包裝指示煮至煙韌有嚼勁，即是意粉軟身之如卻帶點韌性。

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.

8. 當意粉煮至熟透，用湯杓把意粉取出並用篩隔走水份，預留一杯水備用。

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.

9. 若醬汁太稠，加入少許煮意粉用的水稀釋。加入意粉並用鉗子攪拌，如需要可以加入少許煮意粉用的水弄鬆意粉。

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.

10. 上碟時灑上羅勒葉及刨碎的帕爾馬芝士。

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

先用鹽把水調味後才加入意粉可以令意粉更加容易入味。

It’s important to season the cooking water with salt before you start so that the pasta can absorb it as it cooks.

食用資訊 Information

蕃茄是一種生果，因經常以蔬菜的形式入饌， 所以被誤以為是蔬菜。蕃茄中的蕃茄紅素使蕃茄呈深紅色，它是一種類胡蘿蔔素，有抗氧化及激發維他命A的功能。蕃茄是很好的抗氧化食物，除了蕃茄紅素，當中的維他命C和E都具抗氧化功能。

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