I Spaghetti: 150gm I Olive oil: 50ml I Chopped onion: 20gm I Chopped garlic: 20gm
Cherry tomato: 6 I Basil: 5 I Sliced onion: 2 I Blanched tomato: 1 I Salt: 10gm I Tomato paste: 25 gm I Roasted garlic: 20gm
Whole tomato: 100gm I Leek: 20gm I Carrot: 20gm I Celery: 20gm I Onion: 20gm I Tomato puree: 50gm I Bay leaf: 10gm I Parmesan cheese: 30gm
I In a medium frying pan, cook garlic in extra virgin olive oil until aromatic. Add tomato confit, season it and cook it for a while. I Add tomato concasse and cook it for 2-3 minutes. Blanch spaghetti. I Mix spaghetti with sauce and finish it with olive oil.