Spaghetti with date tomatoes in basil oil

Ingredients for 1 servings:

• 100g spaghetti
• 125 g date tomatoes or cherry tomatoes
• 4 g basil
• 3 tbsp olive oil
• 1 spring onion(s)
• 65 ml water
• Parmesan
• Salt
• Pepper, colorful from the mill
• Sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

easy and fast

Boil water for the spaghetti. In the meantime, wash the tomatoes and spring onions. Quarter the tomatoes lengthwise and slice the onions into thin rings. Heat 1 tablespoon of olive oil in a pan and fry the spring onions until golden brown. Deglaze with the water and add the tomatoes. Cover the pan and simmer until the tomatoes have reduced to a not-too-liquid sauce, stirring occasionally. This will take about 10 minutes for one serving. In the meantime, add salt to the boiling water and cook the pasta al dente according to the package instructions. Pick the basil from the stems, reserving a few leaves for serving. Puree the remaining basil with 2 tablespoons of olive oil and set aside. You may need a little more olive oil. Season the tomato sauce with pepper and a generous pinch each of salt and sugar. Then add the basil oil and mix well. Using a ladle, add the spaghetti directly from the pot to the pan. The pasta water that drains from the pasta adds a rich flavor to the sauce. Mix the pasta well with the sauce in the pan. Serve with some grated Parmesan cheese and the reserved basil leaves.