Spaghetti Pomodoro

It’s Twelfth Night so I want something simple. Besides I’m trying not to mix proteins with starch at the moment. Sometimes the simplest dishes can be the most tasty. I’m not sure what the difference is between a Pomodoro sauce and a Marinara Sauce. In any case this version is described as Napolitana. I just want spaghetti in a simple tomato sauce. This is it.

2x 400g cans tomatoes

1tbsp good extra virgin olive oil

1tbsp butter

1 large clove garlic

Salt and pepper

½ tsp dried marjoram

2tbsp chopped parsley

1 pack of good dried spaghetti

Gently melt the butter in the olive oil. Mince the garlic and cook it as slowly as you can to get all the flavour into the oil. Meanwhile push the tinned tomatoes through a mouli or a sieve. This has so few ingredients, it would be crazy not to use the best. In recent tests Lidl own-brand tomatoes have topped the polls. I’m keen to try them but am using my favourite brand, Cirio, for now.

Pour the tomato sauce into the garlicky oil. Salt it well and add a good grind of pepper.

Mix well and add the marjoram. Oregano will do if you don’t have marjoram.

Simmer uncovered for half an hour, until the sauce thickens - it should reduce by about half.

Meanwhile cook the spaghetti. [For the boy I am cooking bacon lardons until crispy and will stir this into his helping, along with a tbsp. of cream. This will make it Spaghetti Amatriciana.]

When it’s thick and sauce-like, drop the drained spaghetti into the sauce and add the chopped parsley and toss to mix.

Serve with a salad of chopped lettuce, tomatoes, cucumber and black olives dressed with vinaigrette. And maybe a glass of Chianti or San Gianovese.