Homemade tomato pasta sauce with basil
Fat low6.7 g4%
- 1 clove of garlic
- 1 tbsp fresh basil, plus extra leaves for serving
- 2 tbsp olive oil
- 1 tbsp tomato puree
- 400g tin chopped tomatoes
- 1 tsp balsamic vinegar
- Black pepper
- 300g dried spaghetti
- Pinch of sugar
Peel the clove of garlic and crush it onto a chopping board.
Pick the basil leaves off the stem. Throw the stems away. Wash the leaves. Pat dry with kitchen paper and put to one side.
On a low heat, gently heat the oil in the pan. Add the garlic and cook for 1 minute to soften. Keep stirring with the wooden spoon so it doesn't burn.
Stir in tomato puree. After 1 minute, add tomatoes, vinegar and 2 grinds of black pepper. Stir. Increase heat so the sauce gently simmers. Turn down and cook for 20 minutes.
Heat a large pan of water until boiling. Add the spaghetti, stir and return to the boil. Simmer, uncovered, for 10-12 minutes. Carefully drain in a colander over a large bowl.
Tear the basil leaves into small pieces. Add to the sauce with a pinch of sugar. Cook for a further 2 minutes.
Put the cooked spaghetti into individual bowls. Top each one with sauce and sprinkle over a few basil leaves.