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.