Summary

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

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Instructions

1. 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.
2. 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.
3. Serve freshly grated Parmesan, if you like, sprinkle it over the dish.