1 onion, finely chopped
1 carrot, peeled and finely chopped
1 celery stick, finely chopped
2 cloves of garlic, crushed
1 chilli, deseeded and finely chopped
¼ cup (60ml) white wine
1 tbsp (15ml) tomato paste
4 fresh tomatoes, chopped
1 tin tomatoes
1 sprig fresh oregano, leaves picked and chopped
10g basil, torn
400g whole-wheat spaghetti
30g Parmesan cheese (optional)
Heat a little oil in a heavy based saucepan and fry onions, carrots, celery, garlic and chilli for a few minutes until onions have softened.
Add wine and allow to reduce.
Add the remaining ingredients, except the basil, and allow to simmer, covered, for about an hour or until sauce consistency.
Remove from heat and check seasoning and add basil. Blend sauce if you desire a smooth consistency, or otherwise leave chunky.
Bring a pot of salted water to the boil and cook spaghetti until al-dente. Drain spaghetti and toss in arabiata sauce. Serve immediately with extra fresh basil and Parmesan cheese if desired.
Alcohol emphasizes the burn in this dish – look for something 13% or less. Also avoid a wine that’s overtly tannic – tomatoes (high in umami) tend to neutralise the fruit of a wine making the wine appear more astringent than it really is. Try a new-wave Swartland Shiraz or Rhôn-style blend.