#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

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