Pour the olive oil in a large non-stick frying pan. Add the sliced garlic.

Place the pan over medium heat until the oil is hot. Gently fry the garlic for 2 minutes. Don’t burn it. Then add the sliced onion to the pan.

Let the onion and garlic fry for 5 minutes until translucent but still somewhat crunchy. Add the spicy harissa paste.

Stir and add half a cup (120 ml) of water. Also add the dried herbs, red wine vinegar and a pinch of salt.

Stir and turn the heat lower. Put a lid on the pan. Simmer the onion and harissa sauce for 8 minutes. Stir regularly. In the meantime bring a large pan with salted water to a boil over high heat. Add the spaghetti.

Cook the spaghetti until tender and drain it. Add it to the harissa and onion sauce. Stir well and check the seasoning. Add extra spicy harissa or salt to taste if necessary. Then scoop the pasta onto plates and finish with the finely diced ripe tomato. Serve hot.