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🍝 Classic Pasta with Fresh Tomato and Olive Sauce

639 kcal · 30 min · 4 servings

Ingredients

• 500 g spaghetti
• 5 tomatoes
• 2 tbsp butter
• 2 sprigs fresh thyme
• 2 tbsp breadcrumbs
• 3 tbsp black olive paste (from the jar)
• 1 bunch basil
• 100 g grated Parmesan
• salt (pepper)

Instructions

1. 1. Pour boiling water over the tomatoes.
2. 2. Immediately plunge them into a bowl of cold water to stop the cooking process.
3. 3. Peel the skin off the tomatoes.
4. 4. Quarter the tomatoes and remove the core with the seeds.
5. 5. Finely chop the remaining flesh.
6. 6. Heat the butter in a pan.
7. 7. Add the chopped tomato flesh to the hot butter.
8. 8. Pick the thyme leaves off the woody stems.
9. 9. Finely chop the thyme leaves.
10. 10. Stir the chopped thyme leaves into the tomato mixture.
11. 11. Let the sauce simmer on low heat for five minutes.
12. 12. Stir the olive paste into the sauce.
13. 13. Add the breadcrumbs.
14. 14. Let the sauce simmer for another five minutes.
15. 15. Season the sauce with salt and pepper to taste.
16. 16. Cook the pasta in salted water according to package instructions until firm to the bite (al dente).
17. 17. Drain the pasta.
18. 18. Divide the pasta among the plates.
19. 19. Top the pasta with the warm tomato sauce.
20. 20. Garnish the dish with fresh basil leaves.
21. 21. Sprinkle grated Parmesan cheese over the pasta.

Nutrition per serving

• kcal: 639
• Protein: 25 g · Fett/Fat: 17 g · Carbs: 95 g