1 onion, peeled and diced
2 tbsp/30ml oil
2 cloves garlic, crushed
1 carrot, scraped and chopped
1 1/2 cups/425g/15oz canned tomatoes
2 tomatoes, skinned and chopped
4 tbsp/60ml white wine
1 bay leaf
3-4 basil leaves or
1 tsp/15ml dried basil
salt and freshly ground pepper
1 tbsp/15ml capers, chopped
½ cup/50g/2oz stoned black olives
3 drops Tabasco sauce
1 tbsp/15ml freshly chopped parsley
450g/1 lb cooked spaghetti
grated Parmesan cheese to serve
Serves 4-6
1-Put the onion into the oil in a frying saucepan over a low heat. Allow to cook gently for 4
minutes, add the crushed garlic and carrots. Turn in the oil twice more.
2-Add the tomatoes, the white wine, bay leaf, basil and some seasoning. Bring to the boil and
simmer for 30 minutes. Sieve or liquidize and return the sauce to the saucepan.
3-Add the chopped capers, chopped olives and the spicy Tabasco sauce. Re-heat and serve over
the pasta, with Parmesan cheese.
2 tbsp/30ml oil
2 cloves garlic, crushed
1 carrot, scraped and chopped
1 1/2 cups/425g/15oz canned tomatoes
2 tomatoes, skinned and chopped
4 tbsp/60ml white wine
1 bay leaf
3-4 basil leaves or
1 tsp/15ml dried basil
salt and freshly ground pepper
1 tbsp/15ml capers, chopped
½ cup/50g/2oz stoned black olives
3 drops Tabasco sauce
1 tbsp/15ml freshly chopped parsley
450g/1 lb cooked spaghetti
grated Parmesan cheese to serve
Serves 4-6
1-Put the onion into the oil in a frying saucepan over a low heat. Allow to cook gently for 4
minutes, add the crushed garlic and carrots. Turn in the oil twice more.
2-Add the tomatoes, the white wine, bay leaf, basil and some seasoning. Bring to the boil and
simmer for 30 minutes. Sieve or liquidize and return the sauce to the saucepan.
3-Add the chopped capers, chopped olives and the spicy Tabasco sauce. Re-heat and serve over
the pasta, with Parmesan cheese.
