That’s not spaghetti. Well, not spaghetti in the pasta sense.
There exists, over on this side of the world, the strangest of
vegetables fruit – the spaghetti squash. Foreign to us Kiwi’s, it’s a type of squash that is similar to what we call pumpkin when raw, but once cooked, the innards become long separate strands – much like spaghetti. It’s like magic. Thirty minutes roasting in the oven, a little bit of fork action and you get luxurious, glassy strings to toss through a tomato pasta sauce.
I wouldn’t use this in place of spaghetti in creamy dishes – it is no substitute for the pasta that Italian dishes call for. But in a light tossed tomato dish, its perfect. With its own sweetness and nutrition it can really complete an all vegetable dish.
Tomato Pasta Sauce
Makes 3 cups
Recipe found many years ago in a NZ Taste Magazine
Double, or even triple this recipe and freeze in 1 cup portions. Use in any dishes calling for pasta sauce, from bolognaise and nachos, to pizzas and salsa. With full control over the flavors in this sauce, and a taste of the freshness that comes with making from scratch, you’ll never need to buy a $5 jar of Dolmio (with their unnecessarily long ingredient list) again. If making solely for pasta dishes, I like to pack it out with vegetables. Throw in some diced carrots, capsicums, broccoli, mushrooms while frying the onion. When those lazy nights hit, simply defrost while boiling some pasta on the stove for an instant, nutritious freezer meal.
1 Tbsp oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 Tbsp tomato paste (you can freeze the rest of the can of paste in ice-cube trays)
1 large (800g) can plain tomatoes (diced or whole)
salt and pepper
1 tsp sugar, optional
2 Tbsp dried herbs (any sort – parsley, oregano, basil) or 1/2 cup fresh, chopped
Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook for 3-4 minutes until softened but not browned.
Add the tomato paste and cook, stirring constantly for 1 minute (this ‘cooks off’ the paste, giving it a richer, more intense flavour).
Add the tomatoes, reduce the heat and simmer for 8-10 minutes, until thickened.
Stir through the salt and pepper, sugar and herbs, adjusting the seasoning as required.