#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