Day 14: Classic Tomato Spaghetti

A perfectly cooked and seasoned Classic Tomato Spaghetti is a very special thing.

It can be eaten simply on its own, sprinkled with parmesan or a garlic crumb (the word ‘crumb’ aside this is delicious and you simply toast breadcrumbs and garlic together!), or the techniques can be used as a foundation in other dishes such as ragu.

The trick, like many things in cooking, is time.

Time sweating down the onions and garlic. Time simmering the sauce. Time to let the dried herbs cook and infuse properly.

Allowing your sauce to simmer and reduce, means you’ll get a sweeter balanced sauce that’s not watery or lacking flavour.

This recipe focuses on store cupboard ingredients. So not only is it utterly delicious, but convenient as well!

This was an amazing Sardinian tomato pasta. One of the best I’ve ever had!

You’ll Need (serves 2)


  • 400g tin chopped tomatoes
  • 1/2 tsp dried oregano
  • 1 white or red onion
  • 2 garlic cloves
  • Extra virgin olive oil
  • 1 pinch of sugar
  • 120g dried spaghetti


  • x2 pans
  • Chopping board
  • Chef’s knife

Let’s Get Cooking!

Remember, take your time here. A great sauce at these quantities can take up to an hour from start to finish.

When starting your onions, start with a low heat because you don’t want to burn them or the garlic. If they burn, you’ll end up with a bitter tasting sauce.

  1. Start by finally dicing your onions. Add them to one of your pans with 1 tbsp of extra virgin olive oil and sweat down over a low heat.
  2. Once they start to translucent (up to 5 mins) add your garlic and cook for 1 min.
  3. Add you chopped tomatoes, herbs, sugar and a twist of pepper. No salt at this stage. Simmer on a low heat until your sauce thickens. Around 30 to 40 mins.
  4. Cook your pasta as per the packet instructions and using this guide to get it just right.
  5. Once your pasta is cooked and your sauce done. Drain your pasta, add your pasta to your sauce and enjoy!

The End Result

The end result should be an al dente spaghetti, smothered in a rich but simple tomato sauce.

The sauce should be slightly sweet and not to acidic or watery.

Let’s Connect!

Along with the daily journal posts here, each Wednesday at 12pm BST I’ll be going live on my instagram @therebalancechef to recap on the week’s progress and show you around my kitchen. Depending on the weather you might even meet my rescue hens!

The main point of this challenge is to have fun with it, learn new skills and refresh old ones.

I want to see your creations so don’t forget to tag me and show off what you’ve been doing!

I’m taking part in the Rebalance May Cookery Challenge! Check it out here

Day 15: How To Chop Herbs