Aromatic Cherry Tomato Linguine

This summerly pasta dish is creamy and delicious without any added oil, it does not taste low fat at all.


ingredients: 

1 portion of linguine (buckwheat/spelt/kamut)
 a hand full of basil or parsley
1 onion, chopped
2 cloves of garlic, minced
1-2 tbsp of water
1 tbsp of balsamic vinegar
1/2 tsp of paprika
1/8 tsp of chili flakes
1 small piece of red bell pepper, finely minced
1 tbsp of tomato paste
400g of cherry tomatoes, chopped
 a hand full of basil or parsley
fresh rosemary twigs
black pepper, freshly ground
a pinch of sea salt

makes: 1 portion/ 2 small portions

preparation: 

Cook the linguine.

To make the sauce heat up a non-stick frying pan (cast iron are the best) and sautee the minced garlic and onion until they are beautifully golden and add some water (the less the better!) to prevent them from sticking to the pan.
When the onions are almost ready, add the paprika, chili flakes, balsamic vinegar and the tomato paste and roast them, while frequently stirring, for a few minutes until the vinegar caramelizes.
Then add the tomatoes and the bell pepper, as well as the tomatoes and the black pepper.
Let the sauce cook for about 10-15 minutes, occasionally stirring.

Add in the herbs and spices and serve with a fresh summer salad on the side.