- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 small carrot, chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 400g can plum tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- ½ bunch basil, plus extra leaves, to serve
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- ½ recipe Multi mince
- 400g spaghetti or other long pasta
- 25g toasted breadcrumbs
Heat the oil in non-stick frying pan. Tip in the carrot and cook for 5 mins to soften. Scoop out the tomatoes from the can and add to the pan, and cook for 5 mins more. Pour over the tomato juice and basil, then simmer for 15 mins. Whizz together in a blender until smooth. This sauce can be frozen for up to 3 months.
Heat through with the Multi mince. Cook spaghetti according to pack instructions. Reserve some of the cooking water, drain and tip the pasta into the pan along with the sauce. Toss together, thinning with pasta water, if needed, and serve with the extra basil leaves on top and the breadcrumbs.