Spagehetti con Pomodoro e Basilico

When the moon hits the sky like a big bowl of spaghetti its amore…



“Indians are the Italians of Asia and vice versa. Every man in both countries is a singer when he is happy, and every woman is a dancer when she walks to the shop at the corner. For them, food is the music inside the body and music is the food inside the heart.”This quote from Shantaram (one of my favourite books) sums up my two food loves. Indian and Italian. I love the simple yet delicious flavours of Italian food and contrary to popular belief, a lot of Italian food is vegetarian.

Italian food is my go to cuisine when I am looking to make quick fix meals and this recipe is my go to recipe when I am lacking motivation and inspiration to cook. It never disappoints!

Hopefully you enjoy this dish as much as my family and I do.


Ingredients: 9   Cooking time: 15 minutes
Serves: 2
  • 200 – 250 gms of uncooked spaghetti
  • One can of crushed tomato or five to six fresh crushed tomatoes.
  • Onesliced brown or red onion
  • 1.5 teaspoon of chilliflakes
  • One teaspoon of sugar
  • Four pods of chopped garlic
  • Six to seven large basil leaves
  • Four tablespoons of extra virgin olive oil
  • Parmesan and fresh basil leaves cheese for garnish

In a saucepan add three tablespoons of extra virgin olive oil. Once the oil is hot, add the sliced onion and chopped garlic. and cook until translucent. Once the onion mix is slightly caramelised, add the basil leaves followed by the crushed tomato, chilli flakes, sugar and let the sauce cook on medium flame.

Once the oil surfaces to the top, the sauce is cooked. Season it as required with salt and blend the sauce to make it smooth and creamy.

In another saucepan boil water and add the spaghetti without breaking it. Cook the spaghetti al dente and mix it in with the sauce.Your dinner is now ready! Plate up and garnish with drizzle of one tablespoon extra virgin olive oil, grated parmesan and fresh basil leaves.