Mince the Tempayy cubes using a knife/ hand crumble the cubes and keep aside.

Boil the spaghetti with some oil and salt as per instructions on the pack (differs between brands). Strain excess water and keep aside.

Remove the eye of the tomatoes and put a cross mark at the other end with a knife ( for easy peeling of the skin).

Blanch them in boiling water for 4 mins. Remove and cool.

Peel the skin, squeeze, remove the seeds and then chop the tomatoes.

Sauté Onion, Garlic, celery, leaks, carrot with some oil.

Add the chopped tomatoes and the tomatoe puree and cook for 10 mins.

Add Basil, salt and crushed pepper and simmer it till thick.

Heat a pan/pot with oil and add Onion, Garlic, celery, leaks, carrot.

Further add chopped Tempayy, Rosemary, salt and crushed pepper and cook for 3 mins.

Add tomato concasse and veg stock. Cook for 4 min.

Add Spaghetti. Stir well and check for seasoning. Cook sauce to coat the pasta.

Sprinkle grated parmesan cheese and chopped parsley. Toss it for 2 mins and serve hot.

Can garnish with grated or shaved parmesan cheese with black olives sliced and parsley.