Spaghettini with Cherry Tomatoes and Balsamic Vinegar
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g spahetti, thin (spahettini)
- 4 tablespoon olive oil
- 1 chilli pepper (s), dried (small)
- 8 basil leaves
- 1 tablespoon balsamic vinegar
- sugar
- herbs Provence
- 12 cherry tomato (s), more if desired
- salt and pepper
- Parmesan
Print Recipe
Pin Recipe Instructions
- Heat olive oil in a pan. Halve the cherry tomatoes and fry them in the olive oil, season with salt and pepper, crumble the chilli over the top and add a good pinch of sugar. Add the balsamic vinegar and the herbs of Provence. Cover the pan and let everything simmer over a low heat. Lightly mash the tomatoes once they have softened.
- Cook the spaghettini al dente according to the instructions on the packet and drain. Mix immediately with the braised tomatoes, cut the basil into fine strips and sprinkle over them.
- Serve freshly grated Parmesan, if you like, sprinkle it over the dish.
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