There aren’t many things I haven’t become accustomed to yet in Malaysia. Bumping into people and cars is standard practise. Stepping over cracked concrete and falling into suspicious street juice is standard practice. Running for your life to seek shelter at the first sign of a raindrop is standard practise.
I’ve changed.
Probably the only thing I whine about these days is when my curry laksa lady puts fish balls in my soup, oh and that my husband receives a text message from HSBC when I use the debit card *insert extreme angry emoji face*. See ya later navy handbag made out of pure perfection that’s on hold at Marc Jacobs, I’m on a budget now.
Classic Tomato Sauce Spaghetti
Serves 2-3
Ingredients
Olive oil
1 onion, roughly chopped
5 cloves of garlic, roughly chopped
2 red chillies
Handful of basil
700ml jar of passata
Handful of cherry tomatoes
1tsp salt
1tsp apple cider vinegar – red or white wine vinegar can be substituted
1tsp sugar – honey be substituted
Large handful of spaghetti
Method
Heat the oil in a medium size pot and add the onion, garlic and chilli. Cook over a low heat, stirring regularly for 10-15 minutes or until super soft and translucent. Stir through the basil and half the cherry tomatoes. Once the tomatoes start to break down, pour in the passata then fill up the jar half way with water and add also. Bring to the boil, add the salt, vinegar and honey, then reduce to a simmer. Leave to gently cook for 30 minutes.
Turn off the heat then using a handheld blender or food processor, puree the sauce until smooth. Now, pop your pasta into boiling water and once cooked, drain and rinse through. Bring your sauce to a boil once again then stir through the remaining cherry tomatoes and cooked spaghetti.
