Spaghetti Pomodoro

For the Spaghetti Pomodoro, dice the onion. Skin the beef tomatoes, remove the seeds and cut into small cubes. Cut the cherry tomatoes in half. Chop the herbs (except basil which is finely chopped).

Heat the oil in a pan and sauté the onion until translucent, then add the diced beef tomatoes and sauté briefly. Squeeze in the garlic and deglaze with port wine.

Reduce briefly and add water and simmer until the liquid is almost gone. This creates a stronger aroma. Keep stirring during this process.

Add the halved cherry tomatoes and the herbs. Season to taste with salt, pepper and the maple syrup. The amount of maple syrup depends on the sweetness of the tomatoes.

Add a little water again and simmer briefly. If there is not enough liquid, you can add a little pasta water and mix.

In the meantime, bring water for the spaghetti to a boil in a saucepan, salt the water and cook the spaghetti al dente (firm to the bite). Strain the spaghetti, add it directly to the sauce and mix well.

Arrange the Spaghetti Pomodoro on a plate, drizzle with a little olive oil and decorate with a few leaves of herbs.

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