Ripe tomatoes, garlic, decent extra-virgin olive oil, fresh basil and a little black pepper is all you need to make a rich slow-roast spaghetti sauce
Ingreadient
- 750g ripe tomatoes, halved
- 6 cloves garlic, skin on
- 4 tbsp extra-virgin olive oil
- black peppercorns, ground to make 1⁄2 tsp
- 400g spaghetti
- a handful of leaves basil
Direction
- Heat the oven to 180C/fan 160C/gas 4. Put the tomatoes onto a large, deep roasting tray, with the garlic cloves, olive oil, black pepper and plenty of salt. Put into the oven for 1 hour-1 hour 15 minutes until the tomatoes are soft and sticky. Tip the tomatoes into a bowl and squeeze the garlic cloves from their skins into the bowl. Use a hand blender to pulse until smooth- ish. Keep warm.
- Bring a large pan of lightly salted water to the boil and cook the spaghetti following pack instructions until al dente. Use tongs to drag the spaghetti into the sauce and toss to combine. Divide between bowls and top with basil leaves.
