Sauté the shallots, cut into small pieces, in about 100 g of butter. Add a little water as needed. Cut the tomatoes and add to the onions, simmer on low heat for about 10 minutes. Cook the spaghetti al dente according to the instructions on the packet, then drain.
Chop the garlic and roast it in a little butter until golden brown.
To the tomatoes add a little water and paradeis pulp form. Add the rest of the butter, season with salt, pepper and truffle oil.
Serve the spaghetti with the sauce on plates, garnish with basil leaves and parmesan.
Drink: Feeding from Eveline Eselböck [Wachau wine region –
Pichler Loiben]
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