John Myers
Ingredients for 3 servings:
- 200g tagliatelle or spaghetti
- 150 g cocktail tomatoes
- 50 g tomatoes, dried in oil
- 1 large onion(s)
- 2 medium-sized garlic cloves
- 3 tbsp tomato paste
- 5 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp cane sugar
- 900 ml broth
- salt and pepper
- basil
- oregano
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Finely chop the onions and garlic. Halve or quarter the cherry tomatoes. Heat the oil in a large pan and sauté the onions and garlic. Add the pasta, cherry tomatoes, sun-dried tomatoes, tomato paste, balsamic vinegar, and brown sugar. Top up with 800 ml of stock and season lightly. Bring to a boil, then simmer uncovered over medium heat until the sauce reaches the desired consistency, stirring frequently. If there’s too little sauce, add the remaining 100 ml of water.
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