Spaghetti with Sun-Dried Tomato Sauce

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Spaghetti with Sun-Dried Tomato Sauce

 

 

4 teaspoons olive oil

2 garlic cloves, crushed

1 medium brown (yellow) onion, finely chopped

1/2 cup sun-dried tomatoes, thinly sliced

800 g (28 oz) can diced tomatoes

1 teaspoon sugar

1/2 cup finely chopped fresh basil leaves

375 g (13 1/4 oz) dried GF spaghetti pasta

vegan parmesan, to serve

 

 

1. Heat oil in a large saucepan over medium-high heat. Add garlic and

onion. Cook, stirring occasionally, for 5 minutes or until onion has

softened.

 

2. Add sun-dried tomatoes. Cook, stirring, for 1 to 2 minutes or until

fragrant.

 

3. Add diced tomatoes and sugar. Bring to the boil. Reduce heat to

medium. Simmer for 10 minutes or until thickened.

 

4. Stir in basil.

 

5. Meanwhile, cook pasta in a large saucepan of boiling, salted water,

following packet directions, until tender. Drain.

 

6. Add pasta to sauce. Toss to combine. Serve with vegan parmesan.

 

 

Serves 4.