I’m almost embarrassed to write this post, but I’ve been told that this recipe is too tasty to not share. It’s the completely lame name of this dish that I’m embarrassed about, but I came up with it, so I have only myself to blame. I tried to change it, but everyone just keeps calling it betterghetti – and my family swears it’s better than my regular spaghetti – so there you go!
The key ingredient in this dish is a generous batch of my finest, garden grown, vine ripened roasted tomatoes. If you don’t have some – don’t bother! Well, I guess you can make your own, because I haven’t enough to share…
Roasted tomatoes – one batch (9”x11” glass dish, single layer)
A couple diced shallots, or half a medium-sized onion
Garlic – as much as you’d like (I use two or three good-sized cloves, to bolster the garlic in the roasted tomatoes)
A generous amount of fresh, chopped basil (to your taste)
1 large can tomato sauce (680 ml) or equivalent homemade tomato sauce
Plenty of grated Mozzarella cheese (2 cups-ish)
1 – 454 gram package of spaghetti or linguine noodles
You can also jack up the seasoning with hot chili powder for those who like it, most children (including my family, sigh) will prefer the mild version though.
Saute the shallots in a little olive oil for a couple of minutes, add chopped garlic and sweat off a little longer. When they’re soft, mix in the roasted tomatoes, heat through and add the tomato sauce. Season to your taste.
Cook your pasta until al dente, drain and return to the cooking pot. Pour the sauce over and mix well, then add the grated cheese and basil and mix until just incorporated.
This is comfort food!