Garlic Spaghetti With Pan-fried Vegetables

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 5 garlic cloves, smashed
• 1 large onion, sliced
• 6 tablespoons extra virgin olive oil
• 2 cups spaghetti (1 cup = 1 serving)
• 1 medium potato, chopped
• 1 stalk celery, chopped
• 1 medium carrot, halved and chopped
• 450 g tomato puree
• 1 pinch dried rosemary
• 1 pinch parsley flakes
• 1 pinch oregano flakes
• 3 ml wine (optional)
• 1 pinch salt and pepper

Recipe

• 1 cook the spaghetti in water and some salt, until al dente. set aside.
• 2 in a large shallow pan, add extra virgin oil oil. when pan becomes hot, throw in onions and fry till soft.
• 3 when onions are soft, add in potatoes. sprinkle with salt and pepper. cook on shallow pan for about 10 minutes until potatoes are soft, but not completely cooked.
• 4 add in celery and carrots, followed by rosemary, parsley and oregano flakes. another pinch of pepper. stir-fry on low to medium flame for about 5 minutes.
• 5 add a spruce of wine for flare. (optional).
• 6 once potatoes are browned and crunchy on the outside and soft on the inside, add in tomato puree.
• 7 stir-fry for a further 10 min or until sauce is thick enough for your liking.
• 8 on individual serving plates, place spaghetti on plate. use a fork and whirl spaghetti until it looks pleasantly stacked and visually appealing. top with spaghetti sauce.
• 9 season & garnish with parsley flakes and oregano flakes. serve warm.