Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cherry tomatoes
Sauce
Spaghetti
Utensils
One ovenproof dish (holding approx. 2 ½ l)
How it's done
Cherry tomatoes
Place the tomatoes, balsamic and oil in the dish, mix.
Bake
Approx. 20 mins. in an oven preheated to 200 °C (convection). Remove the tomatoes.
Sauce
Heat the oil in a wide, non-stick frying pan. Briefly sauté the onions, pour in the wine and reduce for approx. 5 mins. Pour in the cream, season. In a blender, puree the cream sauce with half of the tomatoes until smooth, return to the pan.
Spaghetti
Cook the pasta in boiling salted water until al dente. Drain the pasta, add to the sauce along with the remainder of the tomatoes and the baby spinach, mix. Garnish the pasta with the basil.
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