Cherry tomatoes softening in garlicky oil, basil torn over the top, and a hint of the south wind: Sauce Martin’s Mistral hot sauce, with roasted garlic, rosemary and oregano, brings a mild, herbaceous warmth to a weeknight bowl of spaghetti.
Serves 4 · 20 min
- Cook 12 oz (350 g) of spaghetti in salted boiling water until al dente.
- Meanwhile, sauté 2 sliced garlic cloves in 3 tbsp of olive oil, add 1 lb (450 g) of halved cherry tomatoes and cook for 5 minutes, until they soften.
- Stir in 1 to 2 tsp of Mistral hot sauce and a pinch of salt.
- Toss with the drained pasta and a splash of the cooking water, then finish with basil and grated Parmesan.
The star of this recipe: Mistral Hot Sauce, by Sauce Martin.
