Spaghetti with Caramelized Tomato Sauce

spaghetti

1. Put the flour together with the salt and the turmeric in a bowl, make a hollow in the middle and beat the two eggs into it. Now add a tiny sip of water and mix in a circular motion with a fork.
2. I really add the water here in sips, how much depends on the size of the egg, so I don’t give any details about the amount here. Now start kneading with your hands, possibly still adding a sip of water. Knead the dough vigorously.
3. When the dough no longer sticks to your fingers and the bowl, remove it from the bowl and continue to knead vigorously with both hands on the worktop. The dough should be nice and smooth and silky and if you make a dent in it with your finger, it should come back very slowly.
4. Wrap the dough in cling film and let it rest for at least 30 minutes at room temperature, then roll it out thinly with the pasta machine and cut into spaghetti with the spaghetti attachment and cook in sufficient salted water until al dente.

caramelized tomato sauce

1. Sprinkle the bottom of a coated pan thinly with the raw cane sugar and then cut the tomatoes in half and place the cut surface on the sugar. Now place the pan on the cold stove and turn up the heat to full.
2. When the sugar is really nicely caramelized (don’t worry, it won’t turn too brown or burn because it combines really nicely with leaking tomato juice), add the garlic and toss the tomatoes really well a few times .
3. Now deglaze with the cream, set the heat to the lowest level and let it reduce for about 5 minutes. Now season with salt, pepper and Espelette pepper to taste.
4. Now it depends on how the tomatoes were. Ours had a nice acidity that rounded off the sauce perfectly. If the tomatoes don’t have enough acidity, add a balsam to taste.

finish

1. Lift the spaghetti out of the water with the spaghetti tongs and let it drain. Pour the spaghetti into the sauce, add the basil leaves torn apart, toss everything well and then serve.