HokHei's Kitchen Spaghetti with Tomato Sauce, Fresh Basil

Published by Benjamin Tam,

Recipe by Benjamin Tam
SERVES 4
Ingredients for the tomato sauce:
  • 1 tbsp extra-virgin olive oil
  • 1 tsp butter
  • 2/3 cup diced white onions
  • 2/3 cup diced green celery
  • 2/3 cup diced carrots
  • 1 tbsp garlic, minced
  • 2-½ cups peeled tomatoes, sliced
  • 3 fresh tomatoes
  • 1 fresh bay leaf
  • Sugar, to taste (optional)
  • ½ tsp sea salt or to taste
  • Freshly ground black pepper, to taste
Method:
  1. Carefully wash the onions, celery and carrots. Dice the vegetables into small cubes.
  2. Heat a large sauté pan over medium, add the olive oil and butter, and melt. Add the chopped vegetables, garlic and bay leaf, and sauté until brown.
  3. Dice the fresh tomatoes into small cubes. Add them to the sauté mixture and cook over a low flame for 10 minutes.
  4. Add the peeled tomatoes and continue, over a low flame, for 20 minutes.
  5. Pass the sauce through a thin-mesh vegetable mill or sieve, pouring it into the sauté pan.
  6. Finish cooking for three to four minutes more. Add the salt and pepper to taste. If the tomato sauce tastes too acidic, add a pinch of sugar during the cooking phase.
Ingredients for the Spaghetti:
  • Dried Italian artisanal spaghetti or a pasta of your choice (four servings)
  • 1 tbsp butter
  • Freshly grated Parmesan cheese and fresh basil leaves garnish
Method:
  1. Heat a pot of salted water to boiling. Add the pasta and prepare following the manufacturer’s instructions. Cook until just under al dente for best results. Strain.
  2. In a sauté pan, melt the butter. Add the pasta and heat briefly. Add the sauce and stir to coat the pasta thoroughly. Serve hot with a garnish of fresh basil leaves and freshly-grated Parmesan.