RECIPES
Organic wholemeal spaghetti with three tomato sauce
INGREDIENTS
• 10½ oz (300 g) Delverde organic wholemeal spaghetti
• 10½ oz (300 g) tinned tomatoes
• 3½ oz (100 g) cherry tomatoes
• 2½ oz (70 g) sundried tomatoes
• 2 onions
• 1 garlic clove
• 2/5 cup (100 ml) extra virgin olive oil
• 3½ oz (100 g) parmesan cheese
• fresh basil thyme
• salt and pepper
Cut the sundried tomatoes into strips and the cherry tomatoes into quarters, and season the latter with the fresh thyme, oil, crushed garlic, salt and pepper.
Chop the onion and wilt it in a pan with a little oil and a drop of water; add the tinned tomatoes mashed with a fork and the basil.
Season with salt and pepper and cook.
Put the sauce through a vegetable strainer and keep warm.
Cook the spaghetti in plenty of boiling salted water, drain it while al dente into a large pan with the tomato sauce and cherry tomatoes, remembering to remove the garlic.
Return to the heat for a couple of minutes stir in 2 tbsps of grated parmesan cheese and a drizzle of olive oil.
Serve immediately, finishing of with the remaining parmesan in shavings and the sundried tomatoes.
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