Delicious Spaghetti with Spicy Tomato Sauce (Vegetarian/Vegan)
Not sure whether this classifies as napolitana or arrabiata, but it’s delicious! The tomato sauce is enriched with slightly sweet and citrusy notes from the orange peel and rind, while the whole recipe has a kick because of the green chillies. Enjoy! ?
- 200 g Uncooked Spaghetti (equates to about 2 cups when cooked)
- 200 ml Tomato Sauce
- 1 Red Onion
- 3-5 Cloves Garlic (to taste)
- 1-2 Green Chillies
- 3-4 Cherry Tomatoes
- Orange Rind and Peel
- Fresh Basil
- Herbs and Spices
- Olive Oil
Fill a pot with water and add a generous amount of salt. Bring it to a boil. Add the spaghetti but don’t break them. Rather, slowly push them into the pot with a fork, when they soften up a bit. Cook them until they’re noticeably al dente (this is important because we will also add them to the sauce pan later!).
Dice the onion, garlic and the chilli peppers. Cut the cherry tomatoes into halves. Coat the pan with olive oil and heat it up. Add the onion, garlic, chilli peppers and tomatoes to the pan all at once and fry until the onion softens up and attains a slightly golden-brown colour.
Pour the tomato sauce into a cup or a bowl. Add diced fresh basil, salt, pepper and herbs and spices to it (I recommend: herbes de provence, chives, chilli flakes, rosemary/marjoram, perhaps a bay leaf). Grate some orange rind into the sauce. Stir to incorporate the spices.
After the onion softens up, add the sauce mix to the pan and mix it all together. Cut of a piece of the orange peel and add it to the pan. Simmer for 3 minutes over medium heat. Then add the spaghetti to the pan and simmer for 3 more minutes.
Turn off the heat and carefully remove the orange peel from the pan. Decorate with chives. Enjoy your meal! ?
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