Spaghetti with fruity-spicy tomato sauce

Ingredients for 3 servings:

• 500 g spaghetti (durum wheat)
• 4 tbsp olive oil
• 1 onion(s), finely diced
• 3 cloves garlic, finely diced, do not squeeze as it will become bitter
• 1 chili pepper(s), dried, finely chopped
• 3 tbsp dried Italian herbs
• 1 tbsp oregano, dried or fresh
• 1 tsp, heaped sugar
• ½ tsp salt
• some black pepper, freshly ground
• curry powder
• 1 can tomatoes, chopped or pureed, 400 g
• ½ tube(s) tomato paste
• n. B. red wine
• e.g. sour cream
• some Parmesan, freshly grated

Instructions

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

fast, tasty, inexpensive, spicy

Cook the pasta in plenty of salted water until al dente, drain and rinse with cold water to prevent it from sticking. In the meantime, put the oil on a pan and fry the onion and garlic. Then add the dried herbs and chili pepper and fry them too. Now add the tomatoes and simmer with the lid on for a few minutes. Now add a good splash of water, the spices and tomato paste and mix everything thoroughly. Sometimes I add a splash of red wine, but it’s not necessary. Sprinkle with freshly grated Parmesan cheese. Tips: If you like, you can add a little more sour cream or crème fraîche. If a whole chili pepper is too much for you, use half. Or you can leave it whole, cook it with the dish and remove it before serving.