Spaghetti with tomato and chili
Spaghetti with tomato and chili - a spicy Mediterranean summer dish.
Time needed: 30 min
Difficulty level: easy
Ingredients for 2- 3 portions:
- 200 g to 250 g Spaghetti
- 500 g fully ripe, flavourful tomatoes (e.g. cocktail tomatoes)
- 6-8 pieces of dried tomato (or pickled in olive oil with garlic)
- 1 small red onion
- 2 cloves of garlic
- 2-3 spring onions
- As required and according to your desired level of spiciness, max. one whole chili (Cayenne, Thai or another variety)
- Juice of half a lemon
- cold-pressed olive oil
- coarse sea salt (e.g. >> Fleur de Sel)
- Black pepper from the mill (e.g. >> Tellicherry)
Cook the spaghetti in plenty of salted water until it is al dente. Meanwhile, chop the ingredients: Chop the onions and garlic as fine as possible, chop the spring onions and chili into small rings, and the tomatoes into bite-sized pieces. Put some olive oil in a big pan and fry the onions and garlic on a low heat. Then add the rest of the ingredients - except for the spring onions - to the pan, mix everything together, and then season with some salt and pepper from the mill. Simmer on a medium heat with the lid closed for 10 to 20 minutes. Shortly before the end, add the spring onions. Then add the drained, still hot spaghetti to the pan and mix it with the other ingredients. If necessary, warm it up again for a short time, and then serve.
If desired, at the table add salt and pepper, lemon juice and a good splash of olive oil to taste, as these give the dish a wonderful flavour. You could also sprinkle over some fresh spring onion rings. You can control the level of spiciness through the amount and the spiciness level of the chilies used.
Bon Appetit from the Chili Food Test Kitchen.
Picture credits: Recipe image (Spaghetti): © sil007 - Fotolia.com