Spaghetti with spicy tomato sauce

Name: Spaghetti with spicy tomato sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Carrots; 400 g Celery; 1 (approx. 75 g) medium onion; 2 Garlic cloves; 1 red chilli pepper; 2 tablespoons (10 g each) Olive oil; 7-10 Tbsp Salt; 1 tablespoon (16 g) Tomato paste; 1/4 l Vegetable broth (instant); 400 g cherry tomatoes; 1 package (500 g) chunky tomato sauce; 300 g Spaghetti; 1 Pot of basil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Carrots
400 g Celery
1 (approx. 75 g) medium onion
2 Garlic cloves
1 red chilli pepper
2 tablespoons (10 g each) Olive oil
7-10 Tbsp Salt
1 tablespoon (16 g) Tomato paste
1/4 l Vegetable broth (instant)
400 g cherry tomatoes
1 package (500 g) chunky tomato sauce
300 g Spaghetti
1 Pot of basil

Directions

1
Clean and wash the carrots and celery and cut them into small cubes. Peel onion and garlic. Finely dice the onion, press the garlic through a garlic press. Wash the chilli pepper, cut lengthwise and remove the seeds.
2
Cut the chili into fine rings. Heat the oil in a pot, fry the onion and garlic in it. Add carrots and celery, steam briefly and salt. Stir in tomato paste and chili, add stock and bring to the boil.
3
Cover and simmer for about 5 minutes. Wash the tomatoes, drain and cut in half. Put them into the pot together with the tomato sauce and cook for another 5-6 minutes. Put the spaghetti in plenty of boiling salted water and cook for about 8 minutes until bubbly.
4
Wash the basil, dab dry and cut into fine strips. Season tomato sauce with salt and stir in half of the basil. Pour the pasta onto a sieve, rinse under cold water and drain.
5
Arrange spaghetti and tomato sauce on a deep plate. Serve sprinkled with remaining basil.