Spicy spaghetti nests

Method6 steps · about 55 min

1. 1

   Step 1: Wash and dry the cherry tomatoes (400 g), then quarter them and set aside.

   Uses 400 g cherry tomatoes

2. 2

   Step 2: Finely chop the red onion (60 g) and brown it in the measured olive oil (50 g) in a non-stick pan. Deseed the fresh chili and cut into thin strips.

   Uses 3 g fresh chili pepper · 60 g red onion · 50 g extra virgin olive oil

3. 3

   Step 3: Add the prepared chili strips to the onion mixture, stir, then add the prepared quartered tomatoes. Cook over moderate heat for 7–8 minutes.

   Cook cherry tomato chili base · 8 minUses 400 g washed quartered cherry tomatoes · 60 g chopped onion browned in 50 g oil · 3 g fresh chili deseeded and cut into strips

4. 4

   Step 4: Add the tomato passata (250 g), measured sauce salt (3 g) and black pepper (1 g), then stir in the double-concentrated tomato paste (6 g).

   Uses 6 g double-concentrated tomato paste · 250 g tomato passata · 3 g fine salt · 1 g black pepper · tomato chili onion base cooked 7–8 minutes

5. 5

   Step 5: Simmer the prepared tomato sauce over very low heat for another 30 minutes. Toward the end, cook the spaghetti in a separate pot of boiling salted water according to the package. Stir the four coarsely chopped sauce basil leaves into the cooked sauce.

   Simmer sauce · 30 minUses 320 g squared spaghetti · 4 leaves basil · separate water for boiling spaghetti · separate salt to taste for pasta boiling water · full seasoned tomato sauce with 250 g passata and 6 g tomato paste

6. 6

   Step 6: Drain the spaghetti 1 minute before its package time and transfer to the prepared sauce. Toss until the pasta is tender and evenly coated. Use a fork and spoon to form three small nests on each plate and garnish with a few separate basil leaves.

   Uses a few washed dried leaves for garnish · 320 g spaghetti drained 1 minute before package time · full tomato sauce simmered 30 minutes, with four basil leaves