Ingredients
The following ingredients have 4 Servings
- 2 thyme sprigs
- 1 bay leaf
- 1 rosemary sprig
- 2 x 400g cans Ardmona Diced Tomatoes
- 2 garlic cloves, crushed
- 1 teaspoon caster sugar
- 1/4 cup (60ml) olive oil
- 500g spaghetti
- 1/2 cup (about 130g) crumbled ricotta salata
- 100g wild rocket
Instruction
- Tie the thyme, bay leaf and rosemary together with string. Place in a saucepan with the tomatoes, garlic, sugar and 2 tablespoons of oil. Bring to boil, then reduce the heat to low and simmer, uncovered, for 25 minutes.
- Meanwhile, cook the spaghetti in a large pan of boiling salted water until al dente. Drain and toss with the remaining olive oil.
- Season the sauce with salt and pepper, and remove the herbs. Pile the spaghetti in bowls or plates, then add sauce. Sprinkle with ricotta salata, and top with the rocket.
