Spaghetti

800 g skinned, chopped plum tomatoes (tinned)

800 ml vegetable bouillon

1 clove of garlic

crushed

1 tbsp sambal oelek

1 tbsp salt

1 sprig of rosemary

chopped

1 sprig of thyme

chopped

400 g spaghetti (e.g. Barilla No 5)

1 sprig of basil

leaves plucked

Some grated Parmesan

Purée all the ingredients in a measuring jug.

Spread half the tomato sauce over the base of the porcelain dish. Arrange the spaghetti on top, then spoon over the rest of the tomato sauce. Gently swirl the porcelain dish to completely cover the spaghetti with the tomato sauce.

Place the porcelain dish on the hardened glass dish in the middle shelf position. Cook at 230 °C for 27 minutes using the Power hot air with steaming mode.

Serve with basil and Parmesan.

Power hot air with steaming 230 °C for 27 Mins