Spaghetti Luna Rossa

Spaghetti Luna Rossa

 

5T extra virgin olive oil

2 large cloves garlic, crushed

1 tiny dried ‘bird’s eye’ chilli, crushed or to taste

2 x 400g cans Italian tomatoes, mashed

salt

freshly ground black pepper, to taste

500g spaghetti

1 ½ c small cherry tomatoes, halved

20 or so fresh basil leaves

2 handfuls of fresh rocket leaves, trimmed

piece of fresh Italian parmesan cheese in the block

Put the oil in a saucepan.  Heat gently and add the garlic and chilli.  Cook until the garlic is just starting to colour, then pour in the tomatoes.  Season with a little salt and black pepper and bring the sauce to the boil.  Cook gently for about 30 mins or until pulpy, stirring occasionally.  The sauce can be made ahead and gently reheated when required.

 

Cook the spaghetti in plenty of boiling water.  Take the sauce off the heat and add the cherry tomatoes and basil to the hot sauce.  Drain the spaghetti and turn it into a bowl.  Toss the sauce through, then strew the top with rocket leaves.  Toss again, then scatter the parmesan over.  Serve immediately. Serves 6