Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

175 g Spaghetti
-- cooked 'al dente'
Salt and pepper
Garlic cro?tons
- See Courgettes Proven?ale
Grated cheese to garnish

-----------------------FOR THE SAUCE----------------------------
2 tb Olive oil
1 md Onion; finely sliced
1 Garlic clove; crushed
2 tb Fresh mixed herbs
- (finely chopped)
400 g Canned tomatoes

A home-made tomato sauce, with the freshness of herbs and garlic, is
an unbeatable rival to any commercial variety. This version of a
classic spaghetti dish is sprinkled with garlic cro?tons and is
utterly mouthwatering.

Heat the oil in a large pan and gently cook the onion in it, stirring
until it softens but not allowing it to brown. After about 6-7
minutes, stir in the crushed garlic and the herbs, and cook together
for a further 5 minutes. Add the juices from the can of tomatoes and
simmer together for 5 minutes more. Chop the tomatoes and add them to
the pan, season to taste, and pour the sauce over the hot, drained
spaghetti. Top with garlic cro?tons. Serve at once, on warm plates,
with grated cheese to sprinkle over the top.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

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