Festive tomato spaghetti
I first served this to vegetarian friends one Christmas
- it was a
great success. Add grated Parmesan if you wish, but I don't think it's
necessary.
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 4
-
2 red onions, finely chopped
-
8 to 10 spring onions, trimmed and sliced on the diagonal
-
2 Tbsp olive oil
-
Pinch chili powder
-
150 ml (5 fl oz) double cream
-
Salt and black pepper
-
300 g (10 oz) spaghetti, freshly cooked
-
2 tomatoes, seeded and chopped
-
A handful snipped chives
-
Cook the red onions and spring onions in the oil with the chili powder
for 2 to 3 minutes, until just softened. Add the cream, bring to the
boil and simmer for 3 minutes.
-
Drain the spaghetti, then add it to the onion and cream sauce and mix
well. Season to taste.
-
Stir in the chopped tomatoes and chives just before serving.
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