Mediterranean Pasta (Spaghetti) Sauce Recipe | Spaghetti Sauce Recipe

Mediterranean Pasta Spaghetti Sauce Recipe

Delicious Mediterranean vegetables in this spaghetti sauce recipe, cooked in rich tomato sauce, makes an ideal topping for nutty whole wheat pasta.

Ingredients, serves 4 

12 oz/350 g dried whole wheat pasta (spaghetti)
1 tbsp olive oil
2 tbsp butter
sprigs of fresh basil to garnish
olive bread to serve 

Ingredients for Mediterranean spaghetti sauce

1 tbsp olive oil
1 large red onion, chopped
2 garlic cloves, finely chopped
1 tbsp lemon juice
4 baby eggplants cut into fourths
2 ½ cups strained tomatoes
salt and pepper
2 tsp superfine sugar
2 tbsp tomato paste
14 oz/400 g canned artichoke hearts, drained and halved
4 oz/115 g black olives, pitted
  

Mediterranean Spaghetti Sauce Recipe. Image

Mediterranean Spaghetti Sauce Recipe. Image

How to cook mediterranean spaghetti sauce recipe

 To make sauce to your pasta (spaghetti), heat the olive oil in a large skillet, add onion, garlic, lemon juice and eggplants and cook over low heat for about 4 – 5 minutes or until the onion and eggplants become lightly golden.
Pour in the strained tomatoes and season to taste with salt and black pepper, then stir in the superfine sugar and tomato paste. Bring to a boil then lower the heat and simmer, stirring occasionally for about 20 minutes.
Gently stir in the artichoke hearts and black olives and cook for about 5 minutes.
Meanwhile, cook the pasta (spaghetti). Bring a large pan of lightly salted water to a boil, add spaghetti and olive oil, cook for about 7 – 8 minutes or until tender but still firm to the bite.
Drain the spaghetti and toss with butter. Transfer spaghetti to a large serving dish, pour vegetable sauce over spaghetti and garnish with sprigs of fresh basil. Serve immediately with olive bread.


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