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Diavolo – Spaghetti

5 from 2 votes
Cook Time 1 hr 10 mins
Total Time 1 hr 10 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Diavolo - spaghetti

  • 1 Pair Basil leaves (garden)
  • 1 Chilli pepper, dried
  • 1 Clove of garlic, smoked
  • 1 Onion, small
  • 2 tbsp Olive oil
  • 350 ml Water, filtered
  • 1 Can Tomatoes, in pieces
  • 1 tsp Tomato paste
  • 0,25 tsp Gourmet pepper
  • 0,75 tsp Salt
  • 1 pinch Raw cane sugar
  • 160 g Spelled spaghetti

Instructions
 

Pot - preparation without picture description

  • Chop the basil leaves, set aside. Peel the onion, clove of garlic, halve the chilli pepper and put together in a lightning chopper, chop. Take a saucepan, heat the olive oil and add the chopped ingredients, sauté. Deglaze with water (filtered), add chunky tomatoes, tomato paste & chopped basil leaves.
  • In addition, there are gourmet pepper, salt and raw cane sugar. Stir everything and bring to the boil. Then switch down and let simmer briefly. Take another saucepan with water & salt and bring to the boil.
  • Add the spelled spaghetti and cook al dente (firm to the bite) according to the instructions. Then drain and put in a sieve, drain. Add the cooked spelled spaghetti to the sauce. Stir again and, if necessary, season to taste, season.

Thermomix - preparation with picture description

  • Chop the basil leaves, set aside. Put the onion, garlic clove & chilli pepper in the mixing bowl and chop at 4 sec / speed 7 and push down with the spatula. Add olive oil and sauté at 3 min / 120 ° C / speed 1.
  • Add water (filtered) chunky tomatoes, tomato paste, chopped basil leaves, gourmet pepper, salt and raw cane sugar and bring to the boil to 8 min / 100 ° C / speed 1.
  • Add the spelled spaghetti through the lid opening and cook without a measuring beaker to 15 minutes / 100 ° C /  / level 1 al dente, season to taste, season if necessary. Then take two deep plates and add the diavolo spaghetti. I also served small meatballs.
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Written by Ashley Wright

I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.

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