Spaghetti with Aceto sauce

Ingredients for 2 servings:

• 1 onion(s)
• 1 clove(s) garlic
• 30 g dried tomatoes in oil
• 200g spaghetti
• 2 tbsp olive oil
• 1 tsp sugar
• salt and pepper
• 3 tbsp balsamic vinegar
• 1 can tomato(s) (pizza), 425 g
• 2 tbsp oregano
• 3 tbsp Italian hard cheese, grated, e.g. Grana Padano

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the pasta in plenty of boiling salted water until al dente. Finely dice the onion and garlic. Drain the sun-dried tomatoes, reserving 1 tablespoon of the oil and also finely dice them. Heat the oil in a pan and sauté the onions and garlic until translucent. Add the sun-dried tomatoes and 1 tablespoon of the tomato oil and sauté briefly. Sprinkle with sugar and let it caramelize slightly. Deglaze with balsamic vinegar. Add the pizza tomatoes, bring to a boil, and cook for 5 minutes over medium heat. Season the sauce with salt, pepper, and 1 tablespoon of oregano. Drain the pasta and toss it with the sauce while still dripping wet. Serve sprinkled with the remaining oregano and cheese.