Special Diet

  • 400 g (13 oz) dried spaghetti
  • salt and black pepper
  • 25 g (1 oz) freshly grated Parmesan cheese, to serve
  • 2 x 400 g (13 oz) cans chopped tomatoes
  • 2 tablespoons extra virgin olive oil
  • 2 large garlic cloves, crushed
  • 1 teaspoon caster sugar
  • ¼ teaspoon dried chilli flakes
  • 2 tablespoons chopped fresh basil

Start by making the sauce. Place the tomatoes, oil, garlic, sugar, chilli and some salt and pepper in a saucepan and bring to the boil. Lower the heat and simmer gently for 20–30 minutes until thickened and full of flavour.

Stir in the basil and adjust the seasoning. Keep warm.

Meanwhile, plunge the pasta into a saucepan of lightly salted, boiling water, bring back to the boil and cook for 10–12 minutes or until just tender. Drain the pasta and divide between bowls, spoon over the sauce and serve with Parmesan cheese.

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