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Welcome Foodies!

Wonderful to meet  YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)
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#237 The Case of Spaghetti with Tomato Balls

Spaghetti with Tomato Balls   Spaghetti with real balls!   2 cloves garlic, thinly sliced salt 1 tablespoon olive oil 28-oz can whole tomatoes 1-1/2 cups passata (tomato purée) 1/2 handful fresh basil, torn (keeping 3 leaves intact for garnish) sprinkle of sugar to taste half and half whole-wheat spaghetti and regular spaghetti (enough for 3 altogether)   In a large pot, sauté the garlic and salt in the olive oil for about 1 min. until fragrant.   Add the tomatoes and passata and bring to a boil.   Stir in the basil and sugar, and simmer, partially covered, for 30 min.   In the meantime, cook the spaghetti until al dente (add the whole-wheat spaghetti to the pot first, bring back to a boil and cook for 1 min. before adding the regular spaghetti, unless the whole-wheat pasta is a bit thinner than the regular spaghetti). Drain pasta.   Serve the pasta with the sauce and garnish with remaining basil leaves.   Serves 3. ♥ Becki