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Spaghetti with fresh cherry tomato sauce

Spaghetti with fresh cherry tomato sauce

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Spaghetti with fresh cherry tomato sauce

By Phillippa Cheifitz

Serves 3 to 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 20 minutes

Ingredients

¼ cup olive oil
2 cloves garlic, thinly sliced
2 cans Italian whole cherry
Tomatoes in juice, blended
400 g cherry tomatoes
Milled salt and black pepper
sugar, to taste
400 g spaghetti
A handful of basil leaves
About 100g Italian Parmesan, cut into chunks

Method

Gently heat the oil with the garlic until pale golden.
Add the blended tomatoes and cook, very gently, for about 10 minutes.
Add the fresh tomatoes and simmer for another 10 minutes, or until the sauce is reduced and thickened.
Remove from heat.
Stir in the seasoning and sugar to taste.
Add some torn basil leaves.
Toss with the drained, hot pasta. Pass around the Parmesan.