Put the spaghetti in boiling salted water and cook for about 10 min. Drain and add a knob of butter for flavor if desired. While the spaghetti is cooking, heat some oil in another pot, I prefer sunflower oil as it is neutral in taste.
Sauté the shallot until translucent, then add the sugar and stir so it doesn’t burn. The sugar gives the sauce a subtle caramel flavor and neutralizes the acid from the tomatoes.
Now add the tomatoes and bring to a boil.
Deglaze with the Aceto Balsamico and add the chili sauce, olives and spices. Simmer for about 5 minutes more and pour over the spaghetti.
The sauce is chunky and also thick due to cooking, if you prefer thinner sauce just use a packet of strained tomatoes instead of chopped tomatoes. If you don’t have sweet chili sauce, you can also use chili flakes. I created the recipe myself and it is a nice change from Spaghetti Napoli.
