Spaghetti with Tomato – Coconut Milk – Sauce

Summary

Ingredients

• 500 g spahetti
• 2 onions)
• 3 clove (s) garlic
• 600 g tomato (s), chunky
• 400 ml coconut milk
• 4 cl sherry
• 0.5 ½ bunch basil
• 0.5 ½ bunch parsley
• 3 teaspoons vegetable stock, grained
• 300 g cheese (Gouda, rated or slices)
• salt and pepper
• sugar
• Fat for frying

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Instructions

1. Cook the spaghetti al dente.
2. In the meantime, chop the onion and garlic and fry in a little fat until translucent. Deglaze with the tomato pieces, season well with pepper, salt and sugar. Add the sherry and the finely chopped herbs, then simmer for a few minutes. Then add the coconut milk and after a few minutes of cooking, season again with granulated broth, salt, pepper and sugar.
3. Put the spaghetti in a large casserole dish and sprinkle with half of the cheese, pour the sauce on top and sprinkle the casserole with the rest of the cheese.
4. Bake in a preheated oven (fan oven, 180 degrees) for 10-15 minutes until the cheese has melted golden brown.