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🍝 Spaghetti with fresh tomatoes

477 kcal · 30 min · 4 servings

Ingredients

• 400 g Fettuccine
• 400 g tomatoes
• 0.5 bunch basil
• 5 tbsp olive oil
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the tomatoes thoroughly, cut them in half, remove the core, and chop the flesh into small cubes. Season the tomato pieces with a pinch of salt and black pepper. Pluck the fresh basil leaves from the stems and chop them finely if necessary.
2. 2. Cook the Fettuccine in boiling salted water with two tablespoons of olive oil until al dente (firm to the bite). Drain the pasta and set aside one large cup of the cooking water, as you will need it shortly.
3. 3. Place the hot pasta in a large bowl. Add the seasoned tomatoes, the remaining olive oil, the reserved pasta water, and the basil. Mix everything well, season generously with black pepper, and serve the dish immediately.

Nutrition per serving

• kcal: 477
• Protein: 14 g · Fett/Fat: 14 g · Carbs: 73 g