John Myers
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Spaghetti with Lightning Tomato Sauce
The perfect spaghetti with lightning tomato sauce recipe with a picture and simple step-by-step instructions.
spaghetti
- 200 g Pasta flour type 00
- 2 Eggs
- 1 pinch Salt
Blitz tomato sauce
- 2 Shallots
- 3 Garlic cloves
- 0,5 Red Chilli pepper
- 5 Stalk Leaf parsley
- 1 tbsp Raw cane sugar
- 0,5 tsp Chopped rosemary
- 0,5 tsp Dried thyme
- 1 pinch Cinammon
- 500 g Chunky tomatoes
- Salt
- Pepper
- Olive oil
spaghetti
- Put the pasta flour together with the pinch of salt in a bowl, add the two eggs and knead everything very well to form an elastic dough. If it gets too dry, just add a sip of water, or if it gets too wet, just add a little flour – it always depends on the size of the eggs.
- Then wrap the dough in cling film and let it rest for at least 30 minutes at room temperature, then roll it out with the pasta machine and cut it into spaghetti with the spaghetti attachment and cook it al dente in sufficiently salted water.
Blitz tomato sauce
- Cut the shallots, garlic and half a chilli pepper into large pieces and then shred them together with the parsley, thyme and rosemary in the electric chopper.
- Heat some olive oil in a saucepan and simmer the shredded mass for about 4 minutes, then add the sugar and a pinch of cinnamon and simmer for another 2 minutes, then add the chunky tomatoes, bring to the boil, then turn the stove on to the lowest possible flame . Season with salt and pepper.
- Now let the tomato sauce simmer for at least 2 hours with the lid closed. By the way, this tomato sauce is called Blitz Tomato Sauce because the preparations are extremely quick. Just before serving, add 100 ml of pasta water and season to taste again.
finish
- Strain the spaghetti and arrange on a pasta plate, add the tomato sauce and, if you like, grate the Parmesan over it.
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