Try out this aromatic and slightly piquant mixture of Mediterranean herbs for an easy spaghetti dish.

Serves: 2 | Preparation time: 20 mins | Cooking time: 25 mins

  • Spaghetti: 180 g
  • Tomato purée/concentrate tube- the thick red paste : 2 tbsp
  • Chilli pepper: 1
  • Garlic: 2 peeled cloves
  • Sage: 4 leaves
  • Dried Oregano, a teaspoon
  • Onion: 1
  • Rosemary, fresh: 1 sprig
  • Thyme, fresh: 1 sprig
  • EVOO – Extra Virgin Olive Oil: 3 tbsp
  • a knob/1 tbsp of butter
  • Salt: to taste


Mince together garlic cloves, chili pepper, rosemary, sage, thyme and set aside.

Finely chop the onion, heat 2 tbsp of Evoo with a knob of butter in a frying-pan and let brown the minced onion for a couple of mins, add minced aromatic herbs and a teaspoon of dried oregano afterwards, cook for 10 minutes over low heat stirring well.

Tip: If you had fresh oregano, even better!

Add the tomato paste, keep cooking for 5 mins, seasoning to taste.

Boil some lightly salted water and pour in the spaghetti. Set aside a ladle or half a glass of cooking water to add to the sauce to give it creaminess.

Drain the spaghetti.

Add pasta onto the pan with the sauce, stir and serve.

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