Vegetables Recipes - Garlicky Spaghetti with Tomatoes and Melting Cheese

Ingredients                     

• 2 onions, finely chopped

• 2 large garlic cloves, crushed

• 75 ml/5 tbsp olive oil

• 400 g/14 oz/1 large can chopped tomatoes

• 2 sun-dried tomatoes in oil, chopped with 5 ml/1 tsp of their oil

• 15 ml/1 tbsp tomato puree (paste)

• 2.5 ml/1/2 tsp caster (superfine) sugar

• 1 bay leaf

• 1 slice of lemon

• Salt and freshly ground black pepper

• 350 g/12 oz spaghetti

• 175 g/6 oz Mozzarella cheese, grated

• 50 g/2 oz/1/2 cup grated Pecorino cheese

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Method:

1. Fry (sauté) half of the onion with the garlic in 45 ml/3 tbsp of the olive oil for 3 minutes until softened and lightly golden. Remove from the heat and reserve.

2. In a separate pan, heat the remaining oil and fry the remaining onion for 2 minutes until slightly softened.

3. Add the canned and sun-dried tomatoes, their oil, the tomato puree, sugar, bay leaf and slice of lemon.

4. Bring to the boil, reduce the heat and simmer gently for 15 minutes or until pulpy. Discard the hay leaf and lemon slice. Season to taste.

5. Meanwhile, cook the spaghetti according 10 the packet directions. Drain and return to the pan.

6. Add the onion and garlic in their oil and toss over a gentle heat until piping hot. Spoon into individual flame­proof bowls.

7. Top with the tomato sauce, then the Mozzarella. Flash under a hot grill (broiler) until the cheese melts.

8. Serve sprinkled with a little grated Pecorino cheese.