Classic Tomato Spaghetti comes from Jamie Oliver’s Food Revolution Collection. This incredible meal is an excellent vegetarian dinner in the middle of the week. It will be a success with any pasta enthusiast and is extremely easy to create in a short time.
And we are sure the fantastic spaghetti tomato vegetarian (Jamie Oliver) – version of this dish will spark your taste buds.
Ingredients (6 servings):
- A bunch of fresh basil
- One medium onion
- 2 garlic cloves
- One kg of ripe tomatoes
- Olive oil
- One tablespoon balsamic vinegar (or red wine)
- 480 g dried whole-wheat spaghetti
- 15 g Parmesan cheese
Directions:
- Pick the basil leaves on a chopping board (save some baby leaves to garnish) and then roughly chop the remaining leaves and finely chop the stalks.
- Peel and cut the onion and ginger carefully. Cut the tomatoes in half if they are fresh, then chop them roughly or open the tomato tins carefully.
- Place the saucepan over medium heat and add one tablespoon of olive oil and the onion, then cook for about 7 minutes or until it becomes soft and lightly golden.
- For a few minutes, stir the garlic and basil stalks, then add fresh or tinned tomatoes and vinegar.
- Season with a small pinch of salt and pepper, then proceed cooking for about 15 minutes, stirring regularly.
- Stir in the chopped basil leaves, reduce to low and leave to tick.
- In the meantime, carefully fill a big pot with boiling water for three-quarters of the way up, add a small pinch of salt and take it home to the boil.
- Add spaghetti and boil according to the package guidelines–you want to cook the pasta until it is al dente. This translates as’ to the tooth’ and implies that it should be smooth enough to consume, but still have a bit of taste and firmness to consume. Use timings on the packet guidelines as a guide, but try some of them just before the time comes to making sure it’s cooked perfectly.
- Once the pasta is finished, ladle it out and reserve a cup of the cooking water and hold it to one side, then drain it over the sink in a colander and tip the spaghetti back into your pot.
- Stir the spaghetti into the sauce, adding, if necessary, a splash of pasta water to loosen.
- Sprinkle reserved basil leaves over the top for serving, and use a Microplane grater to grate the cheese. Finally, sprinkle over.