Summary
| Prep Time | 5 mins |
| Cook Time | 20 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 350 g spahetti, vean
- 400 g cherry tomato (s)
- 1 onion (s)
- 4 garlic clove (s)
- 1 bunch basil
- 3 tablespoon tomato paste, seasoned
- 5 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 small chilli pepper (s), red
- 900 ml water
- 1 pinch (s) sugar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Break the spaghetti through the middle once. Cut the onion and garlic into thin slices. Pluck the leaves from the basil. If necessary, chop the chilli finely, if you don`t like it spicy, you can simply leave it out.
- Put the spaghetti with all the ingredients (really everything!) In a saucepan. Close the lid and bring to the boil. Then reduce the heat and simmer for about 20 minutes. Stir it every now and then, this is best done with cooking tongs.
- The pasta is ready when all of the water has been absorbed by the noodles.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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