Ingredients

1 bunch fresh basil
1 medium brown onion
2 cloves garlic
1 kg tomatoes
olive oil
1 tbsp red wine or balsamic vinegar
480 g Pangkarra Wholegrain Spaghetti
15 g Grana Padano Parmesan Cheese grated

Method

1. Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop leaves and finely chop stalks.
2. Peel and finely slice the onion and garlic. Cut the tomatoes in half then roughly chop them.
3. Put a saucepan on medium heat and add 1 tbsp of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.
4. Stir in the garlic and basil stalks for a few minutes, then add the tomatoes and the vinegar. Season with a tiny pinch of salt and pepper and cook for around 8 – 10 minutes, stirring occasionally. Stir in the chopped basil leaves, reduce to low and leave to tick away.
5. Meanwhile, carefully fill a pot with boiling water and cook spaghetti according to packet instructions.
6. Once the pasta is done, drain in a colander over the sink and tip spaghetti back into the pot.
7. Stir in spaghetti into the sauce and serve with reserved basil leaves and parmesan.