Clean the cherry tomatoes and plunge them into boiling water for a few minutes.
As soon as the skin starts to peel off, they are ready.
Drain the cherry tomatoes and let them cool slightly.
Take the food mill and crush all the cherry tomatoes, letting the juice fall into a pot.
Put the obtained sauce on the heat to reduce it and add the carrot, onion, paste, and about 10 basil leaves.
Season with salt and pepper.
Once the vegetables are cooked, blend everything with an immersion blender.
Transfer the sauce to a large pan with a drizzle of oil and a clove of garlic.
Meanwhile, cook the spaghetti al dente and finish cooking in the pan with the sauce, adding a little pasta cooking water if necessary to thin the sauce.
Plate by forming a nest and garnish with a sprig of basil.
Once cold, store the sauce in the fridge for 2 days, reheat before use
The best pasta with sauce there is. You can add an anchovy in oil to the sauce and chili pepper if you like.
Italia, Liguria
| Energy (kcal) | 80.26 |
| Carbohydrates (g) | 16.38 |
| of which Sugars (g) | 3.86 |
| Fat (g) | 0.35 |
| of which Saturates (g) | 0.06 |
| Protein (g) | 3.25 |
| Fiber (g) | 1.23 |
| Sale (g) | 0.01 |
