John Myers
Ingredients for 3 servings:
- 500g spaghetti
- 4 tsp salt for the pasta water
- e.g. olive oil
- 250 g diced ham
- 1 large onion(s), red
- 2 garlic cloves, finely chopped
- 1 small can of tomatoes, chopped, 425 ml with juice
- e.g. salt and pepper
- Thyme
- Sugar
- 1 handful of cherry tomatoes, quartered
- e.g. Parmesan or other hard cheese, freshly sliced
- lots of basil, freshly picked
- 100 g walnuts, peeled, whole kernels
- 1 tbsp honey
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes
simply
Heat the oil in a pan over medium heat and fry the diced ham. After 3-4 minutes, add the half-sliced red onion and the finely diced garlic and sauté until lightly browned. Add the canned tomatoes and their juices, the quartered cherry tomatoes, salt, pepper, sugar, and thyme, and simmer uncovered over medium heat, stirring occasionally. Meanwhile, cook the spaghetti for 8-10 minutes until al dente, then drain. Reserve about 200-250 ml of the pasta water and discard the rest. Heat a dry pan, toast the walnuts, and caramelize them with the honey. If the tomato sauce is too thick, thin it with the reserved pasta water. Serve the spaghetti in deep bowls, pour the tomato sauce over it, sprinkle with grated cheese, and serve with the finely torn basil. Spread the caramelized walnuts on top.
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