Sensational Tomato Sauce with Spaghetti
The sauce has just four ingredients: vine tomatoes, butter, garlic and basil, with an optional pinch of chili flakes. I can’t begin to tell you how good this is. The magic happens when grating the tomatoes, giving you this fabulous loose pulp.
SERVES
4
PEOPLE
Ingredients
500g large Irish vine tomatoes
50g butter, plus a little extra
4 cloves garlic, peeled and sliced
A handful of fresh basil, if you have it
A pinch of chili flakes (optional)
400g good quality spaghetti
Method
Place a large pan on the heat, fill with water and bring to a rolling boil. Salt well and cook the spaghetti according to the packet instructions, generally about 7 to 9 minutes, stirring occasionally.
Meanwhile, cut a thin slice off the stalk end of each tomato. Holding the tomato by the uncut side, grate it on a box grater over a bowl until you can grate no further. What’s left in your hand is mostly skin, which you can throw away. You’ll be left with gorgeous fresh tomato pulp.
Melt the butter in a wide pan over medium heat. Add the garlic and stir with a wooden spoon until fragrant, taking care not to let it colour too much just slightly golden.
Add the tomato pulp and a big pinch of salt, along with the chili flakes if using. After a minute or so, the colour will change from reddish to a lovely terracotta orange. After a couple more minutes, the sauce will have reduced.
Drain the pasta and add it to the pan with the tomato sauce. Toss well, then add an extra piece of butter and let it melt through. Taste and add more salt and pepper if needed.
Serve and enjoy.
