- 1 tbsp olive oil
- 1 large red onion, chopped
- 1 red pepper, finely chopped
- 1 400g/14oz can chopped tomatoes
- handful fresh flatleaf parsley
- salt and freshly ground black pepper
- spaghetti, cooked according to packet instructions
- 2 tbsp truffle oil
- Heat the oil in a large pan over a medium heat. Add the onions and fry gently until softened.
- Add the red pepper and fry for 4-5 minutes to soften.
- Add the tomatoes, bring to a simmer and continue to heat gently for 20-30 minutes.
- Tear up the parsley and add it to the tomato mix. Season well with salt and freshly ground black pepper.
- Add the cooked spaghetti to the tomato sauce and mix well.
- Serve onto warm plates and drizzle liberally with truffle oil.