1 kg ripe tomatoes (skinned, chopped)
1 onion or leek
4 celery sticks
2 cloves minced garlic
1 bay leaf
a dash of agave nectar
black Pepper corns
some olive oil
30 Bunya nuts, (optional)
A cup full of roasted pine nuts
500 g organic durum wheat semolina pasta (spaghetti)
All organic & filtered water
Fry finely chopped onion/whites of leek. Add finely chopped carrots and celery cubes. Stir. After all is translucent, add chopped tomatoes, garlic, agave, bay and peppercorns. Stir for a while simmer gently with covered lid. Add some boiling water if need be to cover the vegetables. Add peeled bunya nuts, cook for 30 minutes or more. Cook covered over a low heat till there is a thick sauce.
Roast pine nuts gently in dry pan. Do not burn. Set aside
Cook pasta "al dente"
Serve separate or mix in large decorative bowl and serve very hot with sprinkled pine nuts.
Tomato sauce with noodles