Serves 1
Directions
- 1Halve the cherry tomatoes.
- 2Cut the onion in half.
- 3Peel the garlic cloves.
- 4Add a generous amount of olive oil to a pan.
- 5Add the onion and garlic to the pan and cook until caramelized.
- 6Chop the Calabrian chili peppers.
- 7Add the Calabrian chili peppers and tomato paste to the pan.
- 8Fry the ingredients in the pan.
- 9Add the cherry tomatoes and a pinch of salt to the pan.
- 10Cover the pan and cook for 10 minutes.
- 11Reduce the sauce to concentrate the flavor and get it thick.
- 12Boil water for the pasta.
- 13Blend the sauce with a handful of basil for a velvety luscious sauce.
- 14Taste the sauce for seasoning.
- 15Optionally, pass the sauce through a sieve to get rid of the skin and seeds.
- 16Keep the sauce on a light bubble.
- 17Add the pasta to the boiling water.
- 18Two minutes before the pasta is al dente, add it to the sauce.
- 19Add a ladle of starchy pasta water, some butter, and grated Parmesan cheese to the pasta and sauce.
- 20Vigorously toss the pasta to get a creamy emulsified sauce.
- 21Plate the pasta using tongs.
- 22Add more sauce on top of the pasta.
- 23Garnish with grated Parmesan and thinly sliced basil.
Ingredients
- cherry tomatoes
- 2 onion
- 4 cloves garlic
- 2 Calabrian chili peppers
- olive oil
- tomato paste
- pinch salt
- spaghetti
- 1 handful basil
- Parmesan cheese
- butter
Equipment
knifecutting boardpanstrainerblenderpottongsladlegraterspatula
Tips
- Use cherry tomatoes for the sauce as they have a lower water content, which means more intense flavor and sweetness.
- Use bronze-cut dried pasta as its rough surface better holds onto sauces.
- Pass the sauce through a sieve to get rid of the skin and seeds for a velvety luscious sauce.
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