Spaghetti with Italian Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 point spaghetti
- Salt water
- some butter, possibly
- 1 can tomato (s), chopped
- 1 shallot (s), diced
- 2 tablespoon sugar
- 2 tablespoon balsamic vinegar
- 1 handful black olives, pickled, cut into rings
- 1 tablespoon sauce (sweet chili sauce) or
- Chilli flakes
- some oil
- herbs Provence
- basil
- salt and pepper
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Put the spaghetti in boiling salted water and cook for about 10 minutes. Drain and possibly add a piece of butter to taste.
- While the spaghetti is cooking, heat some oil in another saucepan, I prefer sunflower oil as it is tasteless. Sweat the shallot until translucent, then add the sugar and stir so that it doesn`t burn. The sugar gives the sauce a fine caramel aroma and neutralizes the acidity from the tomatoes.
- Now add the tomatoes and bring to the boil. Deglaze with the balsamic vinegar and add the chilli sauce, olives and spices. Let simmer for about 5 minutes and pour over the spaghetti.
- The sauce is chunky and thick due to the boiling. If you prefer a thinner sauce, you can simply use a packet of tomato puree instead of chopped tomatoes. If you don`t have a sweet chilli sauce, you can also use chilli flakes.
- I created the recipe myself and it`s a nice change from Spaghetti Napoli.
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