800 g skinned, chopped plum tomatoes (tinned)
800 ml vegetable bouillon
1 clove of garlic
1 tbsp sambal oelek
1 tbsp salt
1 sprig of rosemary
1 sprig of thyme
400 g spaghetti (e.g. Barilla No 5)
1 sprig of basil
Some grated Parmesan
Purée all the ingredients in a measuring jug.
Spread half the tomato sauce over the base of the porcelain dish. Arrange the spaghetti on top, then spoon over the rest of the tomato sauce. Gently swirl the porcelain dish to completely cover the spaghetti with the tomato sauce.
Place the porcelain dish on the hardened glass dish in the middle shelf position. Cook at 230 °C for 27 minutes using the Power hot air with steaming mode.
Serve with basil and Parmesan.
Power hot air with steaming 230 °C for 27 Mins
Lengthen or shorten the cooking time for pasta that is softer or firmer to the bite respectively.