Tipsy spaghetti

Ingredients for 3 servings:

• 400g spaghetti
• 750 g cocktail tomatoes, mixed
• 1 onion(s)
• 1 garlic clove(s)
• 1 orange(s), organic
• 80 ml gin
• 1 tbsp tomato paste
• 1 tsp thyme
• 1 tsp agave syrup
• 1 tsp chili flakes
• salt and pepper
• 50 g Parmesan, grated
• 3 tbsp oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel and dice the onion and garlic. Wash and halve the tomatoes. Wash the orange, finely grate its zest, and squeeze out 4 tablespoons of the juice. Preheat the oven to 120 degrees Celsius and place a large casserole dish inside. Heat the oil in a pan. Add the onions and tomato paste and sauté briefly. Add the garlic and tomatoes and fry over high heat for about 4 minutes. Add the gin, orange zest and juice, and thyme. Season with chili, agave syrup, salt, and pepper. Pour the sauce into the preheated casserole dish and cook in the oven for 30 minutes. About 12 minutes before the end of cooking, cook the spaghetti in salted water until al dente. Drain the pasta, transfer it to the casserole dish while still dripping wet, and toss with the sauce. Serve the dish on plates and sprinkle with Parmesan cheese. This tipsy spaghetti has about 570 kcal per serving.