Spaghetti al la Grecque
Spaghetti al al Grecque is an easy spaghetti and fresh tomato main course meal for all the family. My advice is to use only the freshest quality ingredients for what will be the most delicious and simple way to enjoy a popular type of pasta.
4
15 minutes
Stove top cooking 8-10 minutes
Ingredients
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500g dried spaghetti
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Fresh Tomato Sauce
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4 large ripe tomatoes- seeds removed, cut into small bite size pieces
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Generous handful of fresh basil- snipped
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Extras
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Generous amounts of extra virgin olive oil
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Generous amounts of fresh parmesan- grated
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Sea salt flakes- to taste
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Freshly ground black pepper- to taste
Instructions
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Prepare tomato fresh sauce:
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01 Wash, de-seed and chop tomatoes. Place in a bowl. Set aside.
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Cook spaghetti:
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02 Place your favourite spaghetti into a large pan of boiling water, reduce heat to a gentle simmer and cook until soft. Strain, rinse under hot water and add a touch of extra virgin olive oil.
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Assemble:
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03 Tip cooked spaghetti onto one large plate, or individual plates. Top with the chopped tomatoes and then snip generous amounts of grated parmesan top. Finish with a generous glug of extra virgin olive oil, plenty of sea salt and a generous grind of black pepper.
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Serve:
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04 Let everyone help themselves when serving from a large platter or if individual plates, let them add all the lovely extras to suit themselves.
Notes
No need to remove the skins from the tomatoes, just remove the seeds and excess juice. Don’t throw these away, use in a homemade tomato sauce, beef or ragù.
