Spaghetti arrabiata

Name: spaghetti arrabiata
Total time: 25 min
Yield: 4
Ingredients: 4 tablespoon olive oil; 1 onion; 3 toes garlic; 1 Red pepper; 1 kg cherry to; 2 tablespoon oregano; 300 gram Spaghetti

Ingredients

Directions

Preheat the oven grill to the highest setting.
Heat half of the olive oil in a pan and fry the onion, garlic and red pepper in four minutes until softened without coloring.
Halve the to.
Add three quarters of the to with the oregano and cook for three minutes, stirring frequently.
Then put the lid on the pan and let the tomato mixture simmer gently in ten to fifteen minutes.
Boil the spaghetti in a pan with plenty of boiling water with a little salt in twelve minutes until al dente.
Puree the tomato mixture with the hand blender into a smooth sauce.
Let the sauce reduce for another five minutes if necessary until the thickness is good.
Divide the remaining to with a cutting edge upwards over a baking tray.
Sprinkle with salt and freshly ground pepper and sprinkle over the rest of the olive oil.
Slide the baking tin ten centimeters under the hot grill and toast the to in six minutes.
Drain the spaghetti and stir the pasta through the tomato sauce.
Warm everything for a moment and spread the pasta with sauce over warm deep plates.
Spoon the grilled to it.