TOMÁTÌ ỌBÀ Spaghetti

There are pasta sauces, and then there is this. TOMÁTÌ ỌBÀ — rich with slow-roasted tomato and red pepper — delivers the kind of depth that usually takes hours to build. Here, it takes twenty minutes. The result is a bowl of spaghetti that is quietly, confidently extraordinary.

Prep: 5 mins  |  Cook: 15 mins  |  Serves: 2

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Ingredients

• 200g dried spaghetti
• 4 heaped tbsp TOMÁTÌ ỌBÀ
• 1 small white onion, finely diced
• 2 garlic cloves, thinly sliced
• 1½ tbsp extra virgin olive oil, plus a generous drizzle to finish
• A pinch of dried chilli flakes (optional)
• Fine sea salt and freshly ground black pepper
• 30g finely grated Parmesan or Pecorino Romano, plus extra to serve
• A few fresh basil leaves, to finish

Method

1. Bring a large pan of generously salted water to a rolling boil. Cook the spaghetti until al dente. Before draining, reserve approximately 200ml of the starchy pasta water — this is essential for the sauce.
2. Meanwhile, warm the olive oil in a wide, heavy-based pan over a medium-low heat. Add the onion and a pinch of salt and cook gently for 6–7 minutes until completely soft and just beginning to turn golden.
3. Add the garlic and chilli flakes, if using, and cook for a further 1–2 minutes until fragrant. Don't let the garlic colour.
4. Stir in the TOMÁTÌ ỌBÀ and 3–4 tablespoons of pasta water. Simmer for 3 minutes, stirring, until the sauce is glossy and cohesive.
5. Add the drained spaghetti directly to the pan. Toss vigorously over a medium heat, adding pasta water a splash at a time, until the sauce coats every strand in a silky, emulsified layer.
6. Remove from the heat. Stir through the Parmesan and a drizzle of olive oil. Taste and adjust seasoning.
7. Divide between two warmed bowls. Finish with extra Parmesan, a crack of black pepper, and torn basil leaves.

Serving Suggestion

A simple green salad dressed with lemon and olive oil is all this needs alongside. Open something you enjoy drinking — this dish deserves it.