(for two person)
- 300 g dried whole wheat spaghetti
- 1 bunch of fresh basil
- 1 medium onion
- 2 cloves of garlic, to taste
- 1 tablespoon extra-virgin olive oil, plus more if needed
- ¼ teaspoon fine sea salt, to taste
- Freshly ground black pepper, to taste
- 1 kg ripe tomatoes, or 2 x 400g tins of chopped tomatoes
- Cook the pasta according to the instructions on the package. For a lighter option, serve the tomato sauce with zucchini noodles.
- While the pasta cooks, make the sauce: Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.
- Peel and finely slice the onion and garlic. If using fresh, cut the tomatoes in half, then roughly chop them or carefully open the tins of tomatoes.
- Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.
- Stir in the garlic and basil stalks for a few minutes, then add the fresh or tinned tomatoes
- Season with a tiny pinch of salt and pepper, then continue cooking for around 15 minutes, stirring occasionally.
- Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.
- Top with peppe, and fresh basil leaves, if desired.
Make it grain-free: Serve this tomato sauce with spiralized or julienned zucchini or on a bed of spaghetti squash.