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
Ingredients
- 12 oz (350 g) spaghetti
- Salt, for the pasta water, plus a pinch for the sauce
- 2 garlic cloves, sliced
- 3 tbsp olive oil
- 1 lb (450 g) cherry tomatoes, halved
- 1 to 2 tsp Mistral Hot Sauce (Sauce Martin)
- Basil
- Grated Parmesan
Method
- 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.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
