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🍝 Spaghetti with fresh tomato sauce

514 kcal · 30 min · 4 servings

Ingredients

• 4 tomatoes
• 400 g spaghetti
• salt
• pepper
• 2 tbsp butter
• 2 sprigs fresh thyme (or 1/2 tsp dried thyme)
• 2 tbsp breadcrumbs
• 3 tbsp black olive paste (from the delicatessen)
• 0.5 bunch basil
• 4 freshly grated parmesan

Instructions

1. 1. Score a cross into the bottom of each tomato.
2. 2. Pour boiling water over the tomatoes briefly.
3. 3. Immediately plunge the tomatoes into a bowl of cold water to stop the cooking process.
4. 4. Peel the skin off the tomatoes.
5. 5. Cut the tomatoes into quarters.
6. 6. Remove the tough stem ends and the seeds.
7. 7. Dice the remaining tomato flesh.
8. 8. Cook the spaghetti in a large pot with plenty of salted water until al dente (firm to the bite).
9. 9. Heat the butter in a pan.
10. 10. Wash the thyme under running water.
11. 11. Shake the thyme dry.
12. 12. Strip the small thyme leaves off the woody stems.
13. 13. Add the thyme leaves and the diced tomatoes to the pan with the butter.
14. 14. Let the tomato mixture simmer gently over low heat for about 5 minutes.
15. 15. Stir the breadcrumbs into the pan.
16. 16. Add the olive paste.
17. 17. Simmer the sauce, stirring constantly, for another 5 minutes.
18. 18. Season the sauce lightly with salt and pepper.

Nutrition per serving

• kcal: 514
• Protein: 18 g · Fett/Fat: 19 g · Carbs: 63 g