Summary

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

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Instructions

1. Put the spaghetti in boiling salted water and cook for about 10 minutes. Drain and possibly add a piece of butter to taste.
2. 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.
3. 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.
4. 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.
5. I created the recipe myself and it`s a nice change from Spaghetti Napoli.