Bring 2 litres of water to a boil with 20 g of salt and cook your spaghetti "al dente" in it (as soon as the water boils).
120 g spaghetti
In the meantime, heat a skillet or frying pan, add the olive oil and softly fry the chopped onion for about 5 min.
75 g minced onion, 6 tbsp olive oil
Add the thyme, garlic and bay leaf and fry for 1 minute, then add the red pepper puree and mix into the oil.
3 sprigs thyme, 2 bay leaves, 2 cloves garlic, 1 tsp crema di peperoncino
Add the tomatoes, turn up the heat and let them melt and reduce for 5 minutes.
450 g tomato
Meanwhile, drain the spaghetti and add the hot spaghetti to the sauce.
Mix spaghetti and sauce well and leave to cook for another minute so the spaghetti can absorb the sauce. Add salt to taste.
Put some rocket leaves in deep (preheated) plates and divide the spaghetti with the sauce on top over the plates.
Sprinkle with capers and za'atar (or with vegan Parmesan or with nutritional yeast flakes).
2 tl kappertjes, 1 hand rocket leaves, 1 tl za'atar