Name: Spaghetti with Rocket And Tomato Sauce
Ingredients: 400 g Spaghetti or tagliatelle; (400 to 450); Salt; 60 g Rocket; tougher stems (60; To 85); ; removed and leaves; ; roughly chopped; A little olive oil; Freshly grated Parmesan cheese; to serve; 2 lg Spri thyme; 1 Bay leaf; 1 Sprig rosemary; 1 700 gram jar Sugo Casa; or other; ; semi-pureed, plain; ; tomato sauce or; ; passata; 2 Garlic cloves; crushed; 2 tb Olive oil; 1 ts Sugar; (1 to 2); Salt and pepper

CATEGORY	CUISINE	TAG	YIELD
Dairy		Grigson	4	servings

INGREDIENTS

400	g	Spaghetti or tagliatelle; (400 to 450)
		Salt
60	g	Rocket; tougher stems (60
		To 85)
		; removed and leaves
		; roughly chopped
		A little olive oil
		Freshly grated Parmesan cheese; to serve
2	lg	Spri thyme
1		Bay leaf
1		Sprig rosemary
1		700 gram jar Sugo Casa; or other
		; semi-pureed, plain
		; tomato sauce or
		; passata
2		Garlic cloves; crushed
2	tb	Olive oil
1	ts	Sugar; (1 to 2)
		Salt and pepper

INSTRUCTIONS

FOR THE TOMATO SAUCE
1 For the Sauce: Tie the herbs in a bundle with string and put into a pan
with the remaining ingredients. Bring to the boil and simmer gently for
25-30 minutes, stirring occasionally. Taste, adjust the seasoning and
reheat when needed.
2 Cook the pasta in boiling salted water until al dente. Drain thoroughly,
toss with olive oil to lubricate and pile into a hot serving bowl.
3 Quickly ladle over some of the hot tomato sauce, scatter over the rocket
and serve straight away, tossing everything together at the table. Pass
around a bowl of freshly grated Parmesan to sprinkle over the pasta.
Converted by MC_Buster.
Recipe by: Sophie Grigson
Converted by MM_Buster v2.0l.

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