Ingredients
- 1 red onion, cut in half
- 4 cloves of garlic
- 700 g canned crushed tomatoes
- 20 g olive oil
- ½ tbsp brown sugar
- 4 portions of spaghetti
- fresh basil
Instructions
Preparation day:
- Put the onion, garlic cloves and olive oil in the bowl, chop for 5 seconds at speed 5, scrape down the sides of the bowl with the spatula and then fry for 7 minutes at 120°C speed 1.
- Add the crushed tomatoes, sugar and cook for 20 minutes at 100°C speed 2.
- Transfer to an airtight container and store in the refrigerator for 2 to 3 days.
On the day itself:
- Put 1500 g of water in the bowl, put the lid and measuring cup on and cook for 10 minutes at 100°C speed 1, then put the lentil pasta in the bowl through the hole in the lid and cook for the time indicated on the pasta packet at 100°C speed 1 with the knives reversed.
- Warm up the sauce. Mix the drained pasta with the sauce and serve with fresh basil.
Photo & recipe: Eloïse Jennes
