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 sauce obtained on the heat to reduce it and add the carrot, onion, tomato 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 garlic clove.
Meanwhile, cook the spaghetti until al dente and finish cooking in the pan with the sauce; if necessary, add a little pasta cooking water to thin the sauce.
Plate it in a nest shape and decorate with a sprig of basil.
Once cooled, 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, if you like, some chili pepper.
Italia, Liguria
| Energy (kcal) | 78.52 |
| Carbohydrates (g) | 16.47 |
| of which Sugars (g) | 3.28 |
| Fat (g) | 0.34 |
| of which Saturates (g) | 0.04 |
| Protein (g) | 3.19 |
| Fiber (g) | 1.32 |
| Sale (g) | 0.01 |
