• 1 kg plum tomatoes
  • 50 g  unsalted butter
  • 1 onion
  • 3 garlic cloves
  • 1-2 tbsp balsamic vinegar
  • A few basil leaves
  • Salt
  • Pepper


  1. Wash the tomatoes and lightly char the skins over an open flame until they start to blacken. Let them cool, then peel.
    • Alternatively, char the tomatoes using a gas burner, grill, or broiler.
  2. Cut the tomatoes into large chunks.
  3. In a saucepan, melt the butter over medium heat.
  4. Add the onion cut into thick slices and the whole garlic cloves.
  5. Cook on low heat for about 10 minutes until the onions caramelize.
  6. Add the balsamic vinegar, tomatoes, and a sprig of basil.
  7. Season with a little salt and pepper, and simmer on medium heat for about 15 minutes until the tomatoes break down.
  8. Blend the sauce in a blender, then return it to the saucepan. Check seasoning.
  9. Meanwhile, cook the pasta in salted water for 2-3 minutes less than the package instructions.
  10. Using tongs, transfer the pasta to the sauce, allowing some of the pasta water to come with it, and cook for 1-2 minutes, stirring in the center.
  11. Serve immediately, garnished with basil leaves and freshly ground pepper.


Source: Argiro Barbarigou