Spaghetti With Herbs

6
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In


"This is a lovely spaghetti, with great flavors. A great way to use up those summer tomato's and herbs. Serve with fresh crusty bread!"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (194.1 g)
  • Calories 373.2
  • Total Fat - 10 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 0 mg
  • Sodium - 13.8 mg
  • Total Carbohydrate - 62.6 g
  • Dietary Fiber - 1.7 g
  • Sugars - 3.1 g
  • Protein - 12.4 g
  • Calcium - 46.1 mg
  • Iron - 3.2 mg
  • Vitamin C - 12.9 mg
  • Thiamin - 0.4 mg

Step 1

Finely chop the onion and crush the or finely plane the garlic, and peel the tomatoes by placing tomato's in boiling water for 1 minute then plunging into cold, making it easy to remove the skins; then chop them roughly. ( I try to remove a few seeds which can make this a fraction bitter).

Step 2

Heat the oil in a heavy based pan and cook the onion and garlic until soft ( not brown ) then pour in the wine; when wine has evaporated a little , add the peeled tomato's.

Step 3

Simmer the sauce over a low heat for about 30 minutes, then season to you liking. Add the pine nuts, marjoram, parsley and basil.

Step 4

Cook the spaghetti in salted water (as per packet instructions) or until al dente: Drain well and turn the spaghetti carefully into the sauce until the spaghetti is well coated and serve at once.

Tips & Variations


No special items needed.

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