Spaghetti with tomato and coconut milk sauce

Ingredients for 4 servings:

• 500g spaghetti
• 2 onions
• 3 garlic cloves
• 600 g tomatoes, chopped
• 400 ml coconut milk
• 4 cl sherry
• ½ bunch basil
• ½ bunch parsley
• 3 tsp vegetable broth, granulated
• 300 g cheese (Gouda, grated or sliced)
• salt and pepper
• Sugar
• Fat for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

baked

Cook the spaghetti until al dente. Meanwhile, finely chop the onion and garlic and fry in a little fat until translucent. Deglaze with the chopped tomatoes and season generously with pepper, salt, and sugar. Add the sherry and 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 stock, salt, pepper, and sugar. Place the spaghetti in a large baking dish and sprinkle with half of the cheese. Pour the sauce on top and sprinkle the remaining cheese over the dish. Bake in a preheated oven (180°C fan/convection oven) for 10-15 minutes, until the cheese has melted and golden brown.