Spaghetti with tomato sherry sauce

Name: Spaghetti with tomato sherry sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Spaghetti; 7-10 Tbsp Salt; 1 (approx. 80 g) Onion; 100 g red and yellow cherry tomatoes; 2 Branches of rosemary; 1 TABLESPOON Oil; 50 g Pine nuts; 2 TABLESPOONS Tomato paste; 100 ml Sherry dry; 1 TABLESPOON Instant vegetable stock; 2 TABLESPOONS Cornstarch; 7-10 Tbsp Pepper; 1 TEASPOON Sugar

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Spaghetti
7-10 Tbsp Salt
1 (approx. 80 g) Onion
100 g red and yellow cherry tomatoes
2 Branches of rosemary
1 TABLESPOON Oil
50 g Pine nuts
2 TABLESPOONS Tomato paste
100 ml Sherry dry
1 TABLESPOON Instant vegetable stock
2 TABLESPOONS Cornstarch
7-10 Tbsp Pepper
1 TEASPOON Sugar

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet. Peel onion and cut into fine cubes. Wash, clean and halve the cherry tomatoes. Wash the rosemary, dab dry and pluck the needles from the twigs. Heat oil in a pot. Sauté diced onions until translucent. Add the cherry tomatoes, pine nuts, rosemary needles and tomato paste and steam for 1 minute.
2
Deglaze with sherry and fill up with 250 ml water. Stir in stock. Mix starch with 2 tablespoons of water, add to the liquid and bring to the boil while stirring. Season to taste with salt, pepper and sugar. Drain the noodles. Serve with sauce on plates