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Spaghetti with tomato sauce and rocket
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Make a delicious and affordable pasta dish in no time.
Ingredients:
  • 2 thyme sprigs
  • 1 rosemary sprig
  • 2 x 400g cans Italian Diced Tomatoes
  • 5.00 gm caster sugar
  • 60ml olive oil
  • 500g spaghetti
  • 125.00 ml (about 130g) crumbled ricotta salata (see Notes)
  • 100g wild rocket
Instructions:
  • Bundle the thyme, bay leaf, and rosemary together with string. Combine them in a saucepan with the tomatoes, garlic, sugar, and 2 tablespoons of oil. Bring to a boil, then simmer over low heat, uncovered, for 25 minutes.
  • Cook the spaghetti in a pot of boiling salted water until al dente, then drain and mix with the rest of the olive oil.
  • Season the sauce generously with salt and pepper, then discard the herbs. Serve the spaghetti in bowls or on plates, top with the sauce, sprinkle with ricotta salata, and finish with a garnish of rocket.

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