TOMATO SPAGHETTI

TOMATO  SPAGHETTI:

INGREDIENTS:                  (serves 3)

500  g spaghetti
30  ml  oil
1  onion, chopped finely
2  garlic cloves, crushed
410  g each, canned chopped tomatoes and tomato puree
10  g each, peppadews, and sun-dries tomatoes, finely shredded
45  ml  calamata olives, chopped, pips removed
5  g brown sugar
45  ml  chopped, fresh oreganum or parsley
2  feta cheese wheel packs, finely crumbled

METHOD:

• Bring salted water to a boil in a large saucepan, add spaghetti and cook in salted water until al dente.
• While the pasta is cooking, heat oil in another saucepan and fry onion and garlic until soft.  Add tomatoes, puree, peppadews, sun-dried tomatoes, vinaigrette and olives and bring to a boil.
• Simmer for 15 minutes. Season with salt, pepper and brown sugar, stir the herbs in. Spoon warm pasta into the sauce, mix well and sprinkle the feta cheese over. Serve warm.