Sun-dried Tomato Spaghetti
by fariba Rajabi
Spaghetti’s popularity is out of question. This dish has passed geographical boundaries of its origins and has become an international food favorite. It is easy-to-cook-, versatile, nutritious, and most importantly inexpensive. It is best if you keep extra packages of pasta in your pantry. It comes handy when time is short and you would like to eat healthy and fresh fast.
- 2tablespoon olive oil
- 1 large onion, finely sliced
- ½lb extra lean ground beef (optional)
- 2 garlic cloves, chopped
- 1 can (1L) diced tomatoes
- 1 cup drained and chopped sun-dried tomatoes
- 1tablespoon sugar
- ½ cup red wine vinegar
- Salt and pepper
- Dried basil and parsley to season
Heat the oil in a large skillet. Add the onions and cook until golden. Add the garlic and meat and cook for 5 minutes. Stir in all diced and sun-dried tomatoes, sugar, and red wine vinegar. Season the sauce with parsley, basil, salt and pepper. Bring to a boil and simmer for 10-12 minutes.
Meanwhile, bring water into a boil in a large saucepan. Add two tablespoons salt. Cook the spaghetti as package directions. Remember count the spaghetti cooking time from the time water comes back to boil. When the spaghetti is ready, drain off the water. Toss with a drizzle of olive oil. Set aside.
When the sauce is ready, add the sauce to the pasta in a warm serving dish. Toss well with forks until pasta is completely coated in the sauce.
Preparation time: 10 minutes
Cooking Time 15-20 minutes
This dish serves 4-6 people