Spaghetti Napoli

Ingredients for 4 servings:

• 500g spaghetti
• 500 ml tomato(s), strained or 1 can chopped tomatoes
• 2 spring onions
• 4 garlic cloves, more or less, according to taste
• 200 ml white wine
• Basil leaves I always take quite a lot, about 15 leaves, but it’s a matter of taste, better to use less
• 3 tbsp olive oil for the sauce
• 3 tbsp olive oil for the spaghetti water
• 1 tbsp salt for the pasta water and for the sauce, to taste
• 1 tsp sugar
• 250 g cherry tomatoes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

without stock cubes

Bring the pasta water to a boil and add about 3 tablespoons of olive oil and 1 tablespoon of salt. In the meantime, slice the spring onions into rings and finely dice the garlic. Heat the olive oil in a high pan and add the onion rings. Meanwhile, quarter or halve the cherry tomatoes, depending on their size. Add the garlic to the pan and fry. Add 1 teaspoon of sugar and caramelize briefly, then add the cherry tomatoes and stir. Deglaze with white wine and let it reduce slightly. Now add the passata or diced canned tomatoes and the basil leaves. Reduce the heat slightly and let it simmer. Add salt to taste. If the sauce reduces too much, add a little of the pasta water to the sauce. When the spaghetti is al dente, strain it and add it to the pan with the Napoli sauce. Garnish with the basil leaves and sprinkle with Parmesan cheese, if desired.