Pasta 4 pomodori
Ingredients
4 persons
- 690 milliliters ELVEA Natural Passata
- 1 can of ELVEA Doppio Concentrato 140g
- 250 grams of cherry tomatoes
- 10 sun-dried tomatoes
- 1 tablespoon sun-dried tomato oil
- 1 yellow onion
- 3 cloves garlic
- 400 grams spaghetti
- balsamic vinegar
- fresh basil
- Parmesan cheese
- olive oil
- salt
- chili flakes
Preparation
-
1
Dice the onion, crush the garlic, finely chop the sun-dried tomatoes & halve the cherry tomatoes.
-
2
Sauté the onion, garlic, and chili flakes in a generous splash of olive oil and the tablespoon of oil from the sun-dried tomatoes.
-
3
Add the double tomato concentrate and sauté briefly. Deglaze the mixture with a splash of balsamic vinegar and let it reduce slightly.
-
4
Add the tomato passata, sun-dried tomatoes, cherry tomatoes, and torn basil. Let the mixture simmer for 15 minutes.
-
5
Meanwhile, cook the spaghetti until done in well-salted water. Scoop it directly from the water into the sauce and stir everything together well.
-
6
The explosion of flavors made additional seasoning unnecessary. However, you can add pepper, salt, and/or a pinch of sugar to taste.
-
7
Serve with a generous portion of Parmesan cheese to finish!
