Garlic Spaghetti With Pan-Fried Vegetables

Ingredients

• 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 white wine (optional)
• 1 pinch salt and pepper

Directions

1. 1

   Cook the spaghetti in water and some salt, until al dente. Set aside.

2. 2

   In a large shallow pan, add extra virgin oil oil. When pan becomes hot, throw in onions and fry till soft.

3. 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. 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. 5

   Add a spruce of white wine for flare. (Optional).

6. 6

   Once potatoes are browned and crunchy on the outside and soft on the inside, add in tomato puree.

7. 7

   Stir-fry for a further 10 min or until sauce is thick enough for your liking.

8. 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. 9

   Season & Garnish with parsley flakes and oregano flakes. Serve warm.