Ingredients

The following ingredients have 4 Servings
  • 1 scallion (or 1 onion)
  • 2 Tbsps Oil
  • 6.667 cups tomatoes
  • 2 Tbsps tomato puree
  • 1.667 cups vegetable stock
  • salt
  • freshly ground Black pepper
  • 1 tsp sugar
  • 14 ozs Spaghetti
  • 0.5 cup Parmesan
  • 1 handful Basil

Instruction

  • Trim the spring onions, cut the green parts into rings and chop the white parts.
  • Heat the oil in a pan.
  • Add the chopped, white parts of the spring onions to the pan and sweat until soft.
  • Drop the tomatoes into boiling water for a few seconds, refresh in cold water, then skin, quarter, deseed and dice.
  • Add the diced tomatoes to the pan and cook briefly, then stir in the tomato puree.
  • Add the stock.
  • Season with salt and pepper, add the sugar and cook over a low heat for about 15 minutes.
  • Add the spring onion greens and return to the boil.
  • Meanwhile bring to the boil a large pan of salted water.
  • Add the spaghetti and cook according to the package instructions until al dente.
  • Shave the Parmesan with a knife.
  • Wash the basil and shake dry. Reserve a few leaves to garnish, shred the rest and add to the sauce.
  • Drain the spaghetti in a colander.
  • Serve the spaghetti in bowls with the tomato sauce. Sprinkle with Parmesan and serve garnished with basil.