Ingredients

• 250g x Best Italian Spaghetti

• 1 x Medium brown onion

• 4 x Shallots - finely diced

• 4 x Crushed or minced garlic

• 2 x Cups tomato confit - loosely chopped. See recipe

• 2 x Teaspoons dried thyme leaves

• 1 x Teaspoon red wine vinegar

• 1/2 x Cup freshly grated parmesan cheese - see note

• 1/4 x Teaspoon black pepper

• Salt to your taste and special diet

Preparation

This recipe is based on the home cook having a jar of tomato confit ready to go. See recipe

In a pan on medium high heat with a little olive oil and fry down until , shallots and garlicdd the onions and fry down until fully caramelised.

Next add the pan the thyme, salt and pepper and tomato confit and stir well to bring everything together.

Then boil your spagetti to the instructions on the packet and when cooked take the spaghetti directly from the pot onto the pan - do not drain. You will find when doing this you will have the correct amount of the pasta water included when you transfer to the pan.

Now mix the spaghetti into the sauce in the pan and lastly add the basil leaves and serve

Important: Add the basil leaves at the finish

Comments: Note: Always grate your own parmesan cheese. The ready grated supermarket parmesan are very doubtful.