| 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.
A Message from our Provider:
“Bibles that are falling apart are usually owned by people who aren’t.”