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Tomato and Garlic Pasta

Ingredients
  

  • 160 g of spaghetti can substitute with gluten free
  • 6 ripe vine or roma tomatoes peeled and roughly chopped
  • 1 small onion finely chopped
  • 3 cloves of garlic finely chopped
  • chicken or vegetable stock
  • splash of red wine vinegar
  • black pepper
  • Olive oil
  • freshly chopped Italian parsley
  • Shavings of parmesan omit if dairy free

Instructions
 

  • Drizzle a little olive oil in frying pan over a medium high heat.
  • Add the onion and fry till softened and translucent.
  • Add the garlic and fry for a further 2 mins.
  • Add the tomatoes, splash of red wine vinegar and a little bit of stock and simmer away, stirring ever now and then.
  • As the stock reduces down, keep adding a little more, you want to keep doing this, until the tomatoes break down and become more sauce like.
  • While the tomatoes are cooking, you can cook the spaghetti, add it to a pot of boiling hot water seasoned with a little salt and cook till al dente (approx 7-10 mins)
  • When sauce is ready, add the spaghetti into the sauce with a couple of ladles of the pasta water and stir to coat the pasta in all the sauce.
  • Season with a little black pepper, and a sprinkle of fresh chopped Italian parsley.
  • Serve topped with shavings of Parmesan cheese (omit if dairy free)