Ingredients
Serves: 4
For the tomato sauce
Method
- Heat the olive oil in a saucepan over medium heat.
- Add the onion and cook, stirring, for 2–3 minutes.
- Add the garlic and stir until fragrant.
- Stir the carrot and zucchini through.
- Stir in the passata, tomato paste and 250ml (1 cup) water and bring to the boil.
- Add the mushrooms and basil bunch and season with the salt and pepper.
- Reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
- Remove the basil bunch and simmer for a further 30 minutes, stirring occasionally.
- When the sauce is nearly ready, cook the pasta according to the packet directions.
- Drain the pasta and add to a large saucepan with 500g (2 cups) of the spaghetti sauce; freeze the remaining sauce to use another day.
- Stir until the spaghetti has reached your desired temperature.
- Divide the spaghetti among serving bowls.
- Drizzle with the extra-virgin olive oil and sprinkle with the chilli flakes, if using.
- Garnish with extra basil leaves and serve.
Recipe by Taline Gabriel
