Heat oil in a small sauce pan and gently fry the onion, garlic and carrot for five minutes or so, until they all start to soften. This helps release the flavours.
Add the tinned tomatoes and stock cube, crumbled. Simmer, on medium low, for 20-30 minutes, until it is nice, thick and reduced.
Stir in the parsley for the last few minutes of cooking, if using.
Cook spaghetti according to packet instructions. Drain and pour over the remaining 1 tsp of sunflower oil (this stops the spaghetti strands from sticking together).
To make the garlic bread, toast your bread under the grill. Peel the garlic clove and cut in half. Rub each cut side of the garlic all over each side of the bread. Use more garlic if you want more flavour, but be warned - it can be strong.
Arrange spaghetti on a plate, top with sauce and sprinkle with extra parsley, if using. Serve immediately with the garlic bread.
Spaghetti with Tomato Sauce & Garlic Bread
Amount Per Serving
Calories 632Calories from Fat 162
% Daily Value*
Total Fat 18g28%
Saturated Fat 2g10%
Polyunsaturated Fat 10g
Monounsaturated Fat 4g
Total Carbohydrates 101g34%
Dietary Fiber 9g36%
* Percent Daily Values are based on a 2000 calorie diet.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.