Italian Spaghetti Pomodoro

Heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic and cook for 5-7 minutes until softened and lightly golden. 

Stir in the chopped tomatoes, tomato purée, vegetable stock and basil. Bring to a gentle simmer and cook for 15 minutes. 

Meanwhile, grill the cherry tomatoes with a drizzle of olive oil at 200°C in your Smeg Microwave for around 15 minutes until softened and lightly blistered. Bring a large pan of salted water to the boil. 

Season the sauce with salt, pepper and 1 tsp sugar, then simmer for a further 10 minutes. 

Cook the spaghetti according to the packet instructions until al dente. 

Transfer the cooked spaghetti directly into the sauce & toss well to combine. 

Serve & top with your tomatoes