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🍝 Spaghetti with Fresh Tomatoes

499 kcal · 30 min · 4 servings

Ingredients

• 400 g Spaghetti
• Salt
• Pepper (from the mill)
• 700 g Tomatoes
• 2 Garlic cloves
• 2 Handful fresh Basil
• Olive oil (cold pressed)
• Parmesan (freshly grated)
• butter

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Briefly pour boiling water over them to loosen the skin.
3. 3. Peel off the skin.
4. 4. Cut the tomatoes in half.
5. 5. Remove the core.
6. 6. Dice the flesh into small cubes.
7. 7. Press the garlic cloves through a garlic press.
8. 8. Mix the garlic cubes in a bowl with the tomato cubes and two tablespoons of oil.
9. 9. Season the mixture with salt and black pepper to taste.
10. 10. Cook the spaghetti in a large pot with plenty of salted water until al dente (still firm to the bite).
11. 11. Drain the pasta water.
12. 12. Reserve one cup of it for later.
13. 13. Toss the drained spaghetti with two teaspoons of butter and three to four tablespoons of the warm cooking water.
14. 14. Fold in the tomato mixture and the fresh basil leaves.
15. 15. Adjust seasoning with pepper if needed.
16. 16. Serve the pasta immediately, generously topped with grated Parmesan cheese.

Nutrition per serving

• kcal: 499
• Protein: 16 g · Fett/Fat: 14 g · Carbs: 76 g