Ingredients
- 1 onion (140 grams)
- 1 garlic clove (6 gram clove))
- 450 grams tomatoes (plum or cherry, 1 lb )
- 3 tablespoon oil
- 50 ml dry white wine ( 2 fl oz )
- Salt, to taste
- Pepper, to taste
- 20 grams pine nuts (chopped roughly, 2 tablespoons )
- 1/4 teaspoon marjoram, fresh
- 1 tablespoon chopped parsley (fresh)
- 1/2 teaspoon chopped basil (fresh)
- 450 grams dry spaghetti pasta
How to Make
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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).
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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.
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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.
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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.
We hope you enjoy this recipe!
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