Summary

Ingredients

• 3 tomato (s), dried, pickled in oil
• 1 onion (s)
• 3 clove (s) garlic
• 6 tablespoon olive oil, good
• 3 chilli pepper (s), dried, with seeds
• 400 g tomato (s), peeled from the can
• 80 ml wine (Pinot Noir), dry
• 80 g bacon, mixed, diced
• 1 teaspoon allspice
• salt and pepper
• 80 g cheese (pecorino), freshly rated
• rosemary
• oregano
• tarragon
• a lot basil
• 400 g spahetti or other pasta

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Instructions

1. Finely dice the onion and garlic, cut the dried tomatoes into fine strips. Heat oil in a pot. First add the onion after about 1 minute, the garlic and finally the bacon, fry everything until translucent. Stir in the tomato strips and sauté briefly. Crumble the chillies (with seeds), add with the peeled tomatoes and the wine.
2. Cover and simmer over low heat for about 15 minutes. Stir every now and then, mashing the tomatoes with a fork. Crush the allspice and rosemary in a mortar, chop the basil and stir into the sauce, and season with the remaining spices.
3. Drain the al dente cooked spaghetti (or other pasta), do not rinse, place in a bowl and pour the sauce over it. Serve grated pecorino (Parmesan) separately. Vary the spiciness with more or less chilli according to your own taste.