John Myers
Spaghetti with Tomato, Orange and Vanilla Sauce
The perfect spaghetti with tomato, orange and vanilla sauce recipe with a picture and simple step-by-step instructions.
- 250 g Spaghetti
- 1 Can Chopped tomatoes
- 1 Can Peeled tomatoes
- 1 Onion
- 1 Clove of garlic
- 2 tsp Olive oil
- 1 Orange, just the peel, grated and the juice of half the orange
- 0,5 Vanilla pod scraped out
- 1 tsp Sugar
- 1 tsp Vegetable broth powder
- 0,5 bunch Basil
- 0,5 tsp Harissa paste
- Salt pepper
- Cook the spaghetti as usual. (If you work quickly, you can make the sauce in parallel, if you are inexperienced, you should first make the sauce and, if necessary, keep it warm and then cook the pasta.) Chop the onion and garlic very finely. Sauté in the olive oil. Pour the sugar over it and let it caramelize briefly. Deglaze with the tomatoes from both cans. Slice the large tomatoes with a wooden spoon. Add the orange zest, the juice and the vanilla pod (the pulp can be used otherwise!). Add a little (!!!!) Harissa. Let it simmer for approx. 5 minutes, during which time cut the basil leaves into fine strips. Possibly season the saucer with salt, pepper and / or vegetable stock. Drain the pasta, pour the sauce over it, pour the basil over it.
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