Spaghetti with coriander and tomato

Name: Spaghetti with coriander and tomato
Yield: 4 servings
Cuisine: Boil
Ingredients: 6.00 tomatoes peeled; olive oil for frying; 3.00 garlic cloves; 5.00 ml sugar; 5.00 ml stock powder vegetable or chicken; 500.00 g pasta spaghetti; 60.00 ml fresh chillies 573; salt and freshly ground black pepper; 1.00 fresh coriander chopped; parmesan cheese grated, to serve

4 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (10)

6.00	tomatoes — peeled
	olive oil — for frying
3.00	garlic — cloves
5.00 ml	sugar
5.00 ml	stock powder — vegetable or chicken
500.00 g	pasta — spaghetti
60.00 ml	fresh chillies — 573
	salt and freshly ground black pepper
1.00	fresh coriander — chopped
	parmesan cheese — grated, to serve

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Method:

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).