Spaghetti with Tomato Paste and Shallots

Tomato paste sauce

We use regular spaghetti, though similar pasta such as linguine or bucatini will also do. Tomato paste is a delicate matter. You can use the “local” kind and adjust the flavor with additions, though it can be quite concentrated and sharp. The best result comes from Italian tomato paste, the so-called “double” or doppio, which is available in stores and is a little thinner and more concentrated. Herbs and spices are often added to it. Such a paste can contain up to 36% dry matter, which makes it very aromatic with a strong tomato flavor.

1. Fry the shallots. Peel and finely chop them, heat the olive oil in a frying pan over medium heat and fry the shallots until soft and starting to turn golden.

   

   You can use regular onion in this dish, or leave it out altogether. If you want a spicy sauce, add raw chili at the same time as you fry the onion.

2. Add the tomato paste and seasonings. If the paste is very thick, thin it with 1-2 tbsp of boiled water. Add the tomato paste to the pan with the fried onion, then 0.5 tsp of sugar (2 g) and a little salt. Peel a garlic clove, crush it with the flat of a knife and add it to the tomato paste. Finely chop the basil leaves and drop them into the sauce. Add a little dried oregano; 1-2 pinches is enough.

   

   Basil is often replaced with parsley. If you bought regular tomato paste, adjust the flavor of the sauce with additions: add more sugar and less salt.

3. Cook the sauce under a lid: pour in half a cup of water (100 ml), bring to a boil and cook over low heat under a lid for at least 15 mins.

4. Thicken the sauce: remove the lid, add salt and sugar to taste, and, if you like, a pinch of dried chili. This sauce usually isn’t made spicy, but if you love spicy food, you’ll enjoy it. Evaporate the excess liquid; you can raise the heat slightly for this. Throw the garlic clove away. The sauce should have the consistency of thick sour cream.

   

Pasta

5. Cook the spaghetti while the sauce is cooking: bring 2 l of water with 14 g of salt to a boil in a pot over high heat and cook the pasta. The cooking time is printed on the pack, and that’s how long it takes to reach al dente. Drain in a colander.

6. Combine the pasta with the sauce: set aside 1-2 tbsp of the sauce for serving, mix the rest of the finished sauce with the boiled spaghetti and toss well.

Serving

7. Divide the pasta among plates, spoon the reserved sauce on top and garnish with a sprig of basil. If you like, top with Parmesan, grated or shaved into translucent strips. Serve the pasta while it’s hot.

   

   Quite often the finished pasta is served with crumbled ricotta; they say it’s delicious.