Lebanese Spaghetti with Tomato & Almond Sauce

It’s dark and rainy. The boy says it’s the kind of weather to have canned Heinz spaghetti. I get what he means but we’re not going that far. This has the same kind of comforting effect though.

2 x 400g chopped tomatoes

2tbsp tomato puree

3 garlic cloves, grated

1tsp light brown sugar

1tbsp olive oil

Pinch cinnamon

Pinch allspice

Pinch grated nutmeg

½ tsp salt

Pinch pepper

200g spaghetti

50g flaked almonds

2tbsp finely chopped parsley

You could use any pasta but I think only spaghetti will have that really satisfying nursery effect. Normally I advocate only using Cirio tomatoes, but chopped ones are usually okay, whatever the brand. Just try to avoid using supermarket budget brand as they will be more watery.

Start by toasting the almonds in a dry frying pan. Keep them moving so they don’t burn. Set aside once they start giving up a toasty aroma. The boy is chopping the parsley, which is also set aside for later.

Bring a big pan of salty water to the boil, for the spaghetti. Meanwhile put the tomatoes, tomato puree, garlic and sugar into another pan. Add a little water to the tomato can and swirl to get extra tomato juice out. Simmer and stir frequently to reduce it down to a sauce consistency. After 30 minutes add the olive oil, cinnamon, allspice, salt, pepper and nutmeg. The nutmeg really needs to be freshly grated. It smells a bit like Christmas.

Pop the pasta in the boiling water and cook according to the instructions. Give it the bite test after 8 minutes and every couple of minutes after that until you’re happy with it. Drain, but leave about 3tbsp of the salty, starchy cooking water behind. Add the tomato sauce and toss well.

The boy’s cat is not allowed to beg from the table but will often wait patiently in the kitchen for a treat. The boy gives him a couple of long strands of sauce covered spaghetti. The cat pounces on it, trying to kill it but then surprisingly, eats it, purring and trying to catch the wriggling ends in his paws.

Serve in deep bowls and sprinkle on plenty of the almonds and parsley. Give it a light toss to mix them in a little bit before handing the boy his.

Much as he’d love to, he’s not getting away without some veg. His side plate has lightly steamed green beans, dressed with olive oil, crushed garlic, lemon juice and salt and pepper. He doesn’t complain and slurps contentedly. He’s wearing a black T shirt so we’re okay.