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🍝 Spaghetti with Tomato and Garlic Sauce

476 kcal · 30 min · 4 servings

Ingredients

• 2 ripe large tomatoes
• 8 tomatoes (dried, in oil)
• 12 garlic cloves (from fresh, young garlic)
• 5 tbsp basil (cut into thin strips)
• olive oil
• salt
• pepper (from the mill)
• 1 pinch sugar
• 1 small red chili pepper
• 400 g spaghetti

Instructions

1. 1. Wash the fresh tomatoes thoroughly.
2. 2. Pour boiling water over the tomatoes briefly.
3. 3. Remove the skin from the tomatoes.
4. 4. Halve the tomatoes.
5. 5. Remove the seeds from the tomato halves.
6. 6. Cut the tomato flesh into small cubes.
7. 7. Drain the oil-packed dried tomatoes.
8. 8. Cut the dried tomatoes into thin strips.
9. 9. Wash the chili pepper.
10. 10. Halve the chili pepper.
11. 11. Remove the seeds from the chili pepper.
12. 12. Finely chop the chili pepper.
13. 13. Heat 4 tablespoons of oil in a pan.
14. 14. Place the garlic cloves, still in their skin, into the hot pan.
15. 15. Fry the garlic cloves until golden yellow over medium heat.
16. 16. Turn the garlic cloves occasionally to ensure even browning.
17. 17. Add the fresh tomato cubes to the pan.
18. 18. Place a lid on the pan.
19. 19. Let the tomatoes simmer gently under the lid over low heat for about 5 minutes.
20. 20. Add the sliced dried tomatoes to the sauce.
21. 21. Add the chopped chili pepper to the sauce.
22. 22. Let everything simmer for another 3 minutes.
23. 23. Check if the sauce is reducing too much.
24. 24. If necessary, add 2 to 3 tablespoons of water.
25. 25. Season the sauce with salt.
26. 26. Season the sauce with sugar.
27. 27. Season the sauce with pepper.
28. 28. Cook the spaghetti in salted water until al dente (firm to the bite).
29. 29. Drain the spaghetti.
30. 30. Reserve some of the pasta water.
31. 31. Set the pasta water aside.
32. 32. Add the spaghetti to the pan with the sauce.
33. 33. Add 2 tablespoons of oil to the pasta and sauce mixture.
34. 34. Add half of the basil to the mixture.
35. 35. Optionally add 2 to 3 tablespoons of the pasta water.
36. 36. Toss the spaghetti well with the pan contents.
37. 37. Season the spaghetti with salt and pepper to taste.
38. 38. Serve the spaghetti immediately.
39. 39. Garnish the spaghetti with the remaining basil.
40. 40. Optionally grate Pecorino cheese over the dish.

Nutrition per serving

• kcal: 476
• Protein: 16 g · Fett/Fat: 9 g · Carbs: 81 g