Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 160 g spahetti
- 130 g onion (s), red
- 1 tablespoon olive oil
- 4 medium tomato (s)
- 40 g tomato (s), dried in oil
- 2 cloves garlic
- 80 ml cream
- 0.5 tablespoon ½ sugar
- 0.5 tablespoon ½ balsamic vinegar, white
- 90 g parmesan
- basil
- salt
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Peel the onions and cut into thin wedges. Brew the tomatoes in boiling water, rinse, then peel off the peel, core and cut into cubes. Cut the dried tomatoes into small cubes.
- Briefly fry the onions in oil, sprinkle with sugar, add sun-dried tomatoes and finely chopped garlic and fry for 2-3 minutes. Add the balsamic vinegar and season.
- Cook the spaghetti until al dente and drain. Mix in the onion mixture, freshly chopped basil leaves and the fresh tomatoes. Pour in the cream and heat everything.
- Arrange on a plate and grate the parmesan cheese over it.
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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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