Spaghetti with Cherry Tomato Sauce

ottolenghi.co.uk

Ottolenghi: I'd be inclined to buy a big batch of tomatoes and make double the amount of sauce needed for this: it freezes brilliantly, and is comforting to have to hand when you need a quick fix of summer in the depths of winter. Leave out the ancho chillies, if you prefer, especially if you plan to feed this to little ones.

90ml olive oil

2 garlic cloves, peeled and sliced very thinly

1kg cherry tomatoes, cut in half

½ tsp caster sugar (or a bit more or less, depending on the tomatoes’ sweetness)

2 dried ancho chillies, roughly torn

Salt

20g basil leaves, torn, plus 5g extra, finely chopped just before serving, to garnish

400g spaghetti

35g parmesan, finely grated

Directions at ottolenghi.co.uk

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer