Durum wheat spaghetti

Clean and chop the onions, brown them with the oil in a pan of the right size, keeping the heat moderate so that they fry slowly.

When golden brown, add the tomatoes and cook over low heat for about 45 minutes, stirring frequently.

After the necessary time has elapsed, season to taste with salt and sugar and blend in a thermomix.

Sieve to obtain a smooth mixture.

Heat the Cream Plus Mascarpone to approx. 70°C and using a whisk, gradually add the Parmesan cheese a little at a time so it melts slowly.

When all the cheese has been incorporated, season to taste with salt and blend with an immersion blender to obtain a smooth and creamy mixture.

Pour into a squeeze bottle and keep warm.

Blast the basil leaves at -40°C. Separately, in a thermomix, blend the oil with the pine nuts until a smooth emulsion is obtained.

Cool in a blast chiller to avoid overheating the mixture in the next step.

When everything is well chilled, blend all the ingredients until bright green and creamy.

Season to taste with salt and transfer to a squeeze bottle.

Serve cold.

Cook the spaghetti in properly salted boiling water, drain it a couple of minutes ahead of the time indicated by the manufacturer. 

Sautée the spaghetti with the four tomato sauce.