Chop vegetables.

Already start preparing the spaghetti to save time.

Fry vegetables on med-high in the oil of the sun-dried tomatoes until onion is translucent.

Add tomata paste and fry for a 2 minutes.

Blend tomato puree and sun-dried tomatoes, then add this mix to the pan.

Add 250 ml water, balsamic vinegar, gochugaru, pepper, basil and thyme.

Simmer a few minutes to thicken the sauce before serving.