Tomato pasta sauce
Ripe tomatoes, garlic, decent extra-virgin olive oil, fresh basil and a little black pepper is all you need to make a rich and fragrant slow-roast spaghetti sauce
- 750g ripe tomatoeshalved
- 6 cloves garlicskin on
- 4 tbsp extra-virgin olive oil
- ground to make 1⁄2 tsp black peppercorns
- 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.
