A delightful vegetarian spaghetti recipe featuring a zesty tomato sauce, perfect for a quick and satisfying meal.
Heat the olive oil in a deep frypan over low heat.
Using low heat prevents the garlic from burning, ensuring a mellow flavor.
Add the garlic, capers, paprika, cayenne pepper, and basil to the pan and sauté until fragrant.
Stir constantly to evenly distribute the heat and prevent sticking.
Stir in the chopped tomatoes and increase the heat to medium.
Use ripe tomatoes for a richer sauce flavor.
Mix in the sugar, pepper, salt, red wine vinegar, and red wine. Bring to a boil, then reduce to a simmer.
Taste the sauce and adjust the seasoning as needed for balance.
Meanwhile, cook the spaghetti in a large saucepan of salted boiling water until al dente.
Stir occasionally to prevent the pasta from sticking together.
Drain the spaghetti and toss with a drizzle of olive oil.
Tossing with olive oil keeps the pasta from clumping.
Serve the spaghetti topped with the sauce and grated parmesan cheese.
Garnish with extra basil leaves for a fresh touch.
