Photo: Jennifer Soo
- extra virgin olive oil
- 2 minced onions
- 3 minced garlic cloves
- 3 kilos of pureed, fresh Roma (San Marzano) tomatoes
- 1 bunch of roughly torn basil leaves
- season with salt and pepper
- freshly grated Parmesan
Heat 8 tbsp of extra virgin olive oil in a saucepan and gently fry 2 minced onions and 3 minced garlic cloves until they have softened, about 2-3 minutes. Add 3 kilos of pureed, fresh Roma (San Marzano) tomatoes, stir well and simmer for 40 minutes. Add a bunch of roughly torn basil leaves, season with salt and pepper, and simmer for a further 5 minutes. Cook the spaghetti al dente, drain and toss with some of the tomato sauce.
Serve with plenty of freshly grated Parmesan. Makes 4 litres.
- Cuisine - Italian
- Course - Main-course