Spaghetti with Red Onions and Tomatoes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
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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