Spaghetti with Pizzaiola Sauce
Ingredients
Main Ingredients
2 Tbsp: Basil, Dried
1 Tbsp: Parsley, Dried
1 Whole: Chilli, Red (Fresh)
125 g: Olive, Fresh Black
400 g: Tomato, Plum (Tinned)
2 Tbsp: Tomato, Puree Double Concentrate
400 g: Spaghetti, Dried (Wheat Free)
2 Whole: Onion, Brown (Fresh)
2 Whole: Pepper, Red (Fresh)
2 Whole: Garlic, Clove (Fresh)
300 ml: Stock, Vegetable Stock (Knorr)
1 Tsp: Oregano, Dried
1 Pinch: Sugar, White Caster
1 Tbsp: Oil, Extra Virgin Olive Oil
Method
Heat the oil in a sauce pan and fry the onion and garlic until soft but not brown. Add the remaining ingredients. Bring to the boil and cook over a high heat for 10 minutes to concentrate the flavours and slightly reduce the liquid.
Cook gently for another 30 minutes.
Bring a pan of water to the boil, add salt and cook Spaghetti for time on packet
Either serve now with the chunky vegetables or puree in a food processor and serve.