Spaghetti with coriander and tomato

Recipe from: 3/24/1993 12:00:00 AM
Ingredients 10
Servings 1


Serving Change
  • 6
    large, ripe tomatoes, skinned
  • olive oil for frying
  • 3
    cloves garlic
  • 5
  • 5
    chicken or vegetable stock powder
  • 500
  • 60
    olive oil
  • salt and milled black pepper
  • 1
    bunch fresh coriander, chopped
  • freshly grated Parmesan to serve


Seed and chop tomatoes. Drain. Heat oil and sauté garlic until glossy. Add tomatoes, sugar and stock dissolved in 15 ml (1 tbsp) boiling water. Cook for about 3 minutes. Cook spaghetti according to packet instructions. Rinse, drain and toss in olive oil, salt and pepper. Stir coriander into tomato sauce and cook for 1 to 2 minutes. Toss pasta and sauce together and serve with a crisp salad and freshly grated Parmesan cheese. TOTAL KILOJOULE COUNT: 9 510 kJ (2 275 Cal). A portion: 2 380 kJ (570 Cal).


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