This is a flavorful and quick meal to make. Use whole canned tomatoes if that’s what you have on hand, just break them up in the pan. You can vary it by using different pasta, cheeses and fresh herbs.
2 tablespoons extra virgin olive oil
1 medium shallot, chopped
1 clove garlic, thinly sliced
Pinch of hot red chile flakes, optional
1 – 14 ounce can of diced tomatoes, with juices
1/2 lb spaghetti
1 -2 teaspoons of sugar, honey or agave
Salt and freshly ground pepper to taste
1/4 cup ricotta cheese, (or any other cheese you prefer)
4 fresh basil leaves, torn into pieces
1. Bring a large pot of water to the boil.
2. Heat olive oil in a medium pan and add chopped shallots and garlic. Cook gently, without browning, about 5 minutes until very tender.
3. Add tomatoes with juices. Bring to a boil, lower heat and cook on low about 10 minutes. Season with salt, pepper, sugar/honey or agave to taste and optional red pepper flakes.
4. Meanwhile add spaghetti and 1 tsp salt to the boiling water and cook until tender but still a bit chewy. Drain pasta, reserving about 1/2 cup(125 mL) cooking liquid, and add pasta to tomatoes. Toss sauce with pasta on gentle heat until well combined and most liquid in sauce has been absorbed – one to two minutes. If pasta seems dry, add some of the reserved cooking liquid. Top with cheese and fresh basil. Serve immediately.