Summary

Ingredients

• 400 g spahetti
• 750 g cocktail tomatoes, mixed
• 1 onion (s)
• 1 clove garlic
• 1 orange (s), organic
• 80 ml gin
• 1 tablespoon tomato paste
• 1 teaspoon thyme
• 1 teaspoon agave syrup
• 1 teaspoon chilli flakes
• salt and pepper
• 50 g parmesan, rated
• 3 tablespoon oil for frying

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Instructions

1. Peel and chop the onion and garlic. Wash and halve the tomatoes. Wash the orange, grate its peel finely and squeeze out 4 tablespoons of juice. Preheat the oven to 120 degrees and place a large baking dish in it.
2. Heat the oil in a pan. Add the onions and tomato paste and sauté briefly. Add the garlic and tomatoes and fry for about 4 minutes over high heat. Add the gin, the orange zest and juice as well as the thyme and season with chilli, agave syrup, salt and pepper. Pour the sauce into the preheated baking dish and cook in the oven for 30 minutes.
3. Cook the spaghetti in salted water about 12 minutes before the end of cooking until al dente. Drain the pasta, pour it dripping wet into the baking dish and mix with the sauce.
4. Spread the dish on plates and sprinkle with parmesan.
5. The tipsy spaghetti have about 570 Kcal per serving.