A Simple Recipe: Spaghetti in Tomato Sauce

Published: 14th Apr, 2015

Imagine this without the basil

Spaghetti in Tomato sauce

Something amazing happened over the weekend when I was flicking through the supplements – I spotted a food recipe and a day later I made it. Normally I’m halted in my tracks the minute they say star anise, or when they mention a saddle of lamb, but this was different, this was a new day, the stars somehow aligned. There was talk of tomatoes – I had tomatoes – talk of garlic – I’ve got shitloads of garlic, you kidding me! – then red wine vinegar – okay I’ve got white, but that’s close – Olive Oil – I’ve got Olive Oil! – spaghetti – I love spaghetti! – Basil – okay, fuck basil. I didn’t have basil. But I had the majority of the ingreeds. Granted, it was just a side dish for some over-complicated chicken-in-breadcrumbs situation, but the point is that for once in my life I read a recipe and it didn’t require a trip to the shops. Hence, less than 24 hours later I embarked on a wild journey to make this so-called “Spaghetti in Tomato Sauce” and guess what? It was really easy to make and it tasted delicious. Now you have a go…

You will need:

Olive Oil

Garlic – just one large bulb, or two small ones. I used one large.

Tomatoes – it said “heritage tomatoes” I just used some of those little ones on the stick.

White Wine Vinegar – they said RED, I had WHITE. It was still nice.

Some salt and pep – be as liberal as you want.

Spaghetti – do enough for however many people you are feeding.

How to make it:

1. Splosh some olive oil into a frying pan

2. After about a minute on a warm heat add one big clove of thinly sliced and diced garlic.

3. Leave it for a couple of minutes, then chuck in a shitload of roughly chopped tomatoes and leave them sweating away for about 10 mins on a medium-low heat.

4. Now add a splash (about a tablespoon) of the vinegar, a bit of salt and pep and you’re basically good to go.

5. Throw in the spaghetti that you should have started about five mins ago, mix it all around for a minute or so.

THEN EAT IT.

Josh Burt
About the author:

Josh has been a writer and journalist for the best part of twenty years and has written for modern staples like FHM and Cosmopolitan and The Daily Telegraph and The Sun. He has also written a small handful of so-so books that you can still buy.

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