Spaghetti with Cherry Tomato and Basil Sauce

Name: Spaghetti with Cherry Tomato and Basil Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Cuisine: Italia
Ingredients: 300 g Yellow cherry tomatoes; 300 g Red cherry tomatoes; 1 unit Onion; 1 unit Carrot; to taste Fresh basil; 1 tablespoon Tomato paste; to taste Extra virgin olive oil; to taste Salt; to taste Pepper; 240 g Spaghetti; 300 g Piccadilly maxi cherry tomatoes

@di_bina_in_meglio

A quick sauce to make with incredible taste and creaminess.

Difficulty: Easy

Cooking time: 20 minCooking: 20 min

Preparation time: 10 minPreparation: 10 min

Country: Italia

di_bina_in_meglio@di_bina_in_meglio

Ingredients

No. Servings

Yellow cherry tomatoes300g
Red cherry tomatoes300g
Onion1unit
Carrot1unit
Fresh basilto taste
Tomato paste1tablespoon
Extra virgin olive oilto taste
Saltto taste
Pepperto taste
Spaghetti240g
Piccadilly maxi cherry tomatoes300g

Preparation Ingredients General Information Analysis Macronutrients

Preparation

STEP 1 OF 10
Clean the cherry tomatoes and plunge them into boiling water for a few minutes.
STEP 2 OF 10
As soon as the skin starts to peel off, they are ready.
STEP 3 OF 10
Drain the cherry tomatoes and let them cool slightly.
STEP 4 OF 10
Take the food mill and crush all the cherry tomatoes, letting the juice fall into a pot.
STEP 5 OF 10
Put the obtained sauce on the heat to reduce it and add the carrot, onion, paste, and about 10 basil leaves.
STEP 6 OF 10
Season with salt and pepper.
STEP 7 OF 10
Once the vegetables are cooked, blend everything with an immersion blender.
STEP 8 OF 10
Transfer the sauce to a large pan with a drizzle of oil and a clove of garlic.
STEP 9 OF 10
Meanwhile, cook the spaghetti al dente and finish cooking in the pan with the sauce, adding a little pasta cooking water if necessary to thin the sauce.
STEP 10 OF 10
Plate by forming a nest and garnish with a sprig of basil.

General Information

Storage notes

Once cold, store the sauce in the fridge for 2 days, reheat before use

More information

The best pasta with sauce there is. You can add an anchovy in oil to the sauce and chili pepper if you like.

Origin

Italia, Liguria

Analysis

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Descrizione

Preparation

STEP 1 OF 10

Clean the cherry tomatoes and plunge them into boiling water for a few minutes.

STEP 2 OF 10

As soon as the skin starts to peel off, they are ready.

STEP 3 OF 10

Drain the cherry tomatoes and let them cool slightly.

STEP 4 OF 10

Take the food mill and crush all the cherry tomatoes, letting the juice fall into a pot.

STEP 5 OF 10

Put the obtained sauce on the heat to reduce it and add the carrot, onion, paste, and about 10 basil leaves.

STEP 6 OF 10

Season with salt and pepper.

STEP 7 OF 10

Once the vegetables are cooked, blend everything with an immersion blender.

STEP 8 OF 10

Transfer the sauce to a large pan with a drizzle of oil and a clove of garlic.

STEP 9 OF 10

Meanwhile, cook the spaghetti al dente and finish cooking in the pan with the sauce, adding a little pasta cooking water if necessary to thin the sauce.

STEP 10 OF 10

Plate by forming a nest and garnish with a sprig of basil.

Macronutrients (100 gr)

Energy (kcal)	80.26
Carbohydrates (g)	16.38
of which Sugars (g)	3.86
Fat (g)	0.35
of which Saturates (g)	0.06
Protein (g)	3.25
Fiber (g)	1.23
Sale (g)	0.01