This sauce was definitely inspired by all the Mediterranean food we’ve eaten over the years! It’s a perfect accompaniment to spaghetti. The sauce has a big bold flavour! We ate it with a huge mixed salad with French dressing.
You will need:
Large splash walnut oil (or oil of your choice)
1 large onion
50g pine nuts
2 heaped teaspoons Herbes de Provence
2 tablespoons tomato purée
1 tablespoon Vecon stock
Approx 200ml water
A large saucepan (big enough to make the sauce in and add the pasta to once cooked)
Sauté the onions in the oil for about 5 minutes. Add the pine nuts until they take on a toasted look. Add the Herbes de Provence and give it all a good stir. Add the tomato purée and Vecon. Mix in some water, enough to make a thick sauce consistency, then simmer gently for a couple of minutes. Taste the sauce and adjust seasoning. I like to add some freshly ground black pepper.
Once your spaghetti is cooked, add it to the sauce and give it a really good mix. The pasta should be well coated. Eat and enjoy!