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🍝 Spaghetti with Fresh Tomato Sauce

467 kcal · 30 min · 4 servings

Ingredients

• 500 g Fettuccine
• 2 cans peeled tomatoes (1 can at 250 g)
• salt
• pepper (from the mill)
• freshly grated nutmeg
• olive oil
• 1 large onion (finely chopped)
• 3 garlic cloves (peeled and halved)
• sugar
• butter
• 1 handful fresh basil

Instructions

1. 1. Hold a tomato over a sieve so that the juice drips into a bowl.
2. 2. Cut the tomato fruit into small cubes.
3. 3. Heat three tablespoons of oil in a pan.
4. 4. Fry the onions in the hot oil until they are soft and translucent.
5. 5. Add the chopped tomatoes and garlic to the pan.
6. 6. Pour the collected tomato juice into the pan.
7. 7. Bring the mixture to a boil.
8. 8. Simmer the sauce over low heat with the lid off for five to eight minutes.
9. 9. Stir occasionally until the sauce thickens slightly.
10. 10. Remove the pan from the stove.
11. 11. Season the sauce with salt, pepper, nutmeg, and two teaspoons of sugar.
12. 12. Stir one tablespoon of butter into the sauce.
13. 13. Set the sauce aside.
14. 14. Cook the pasta in plenty of salted water until it is al dente (still firm to the bite).
15. 15. Drain the pasta, but reserve one cup of the cooking water.
16. 16. Add the pasta directly to the pan with the sauce.
17. 17. Place the pan back on the stove.
18. 18. Mix the pasta and sauce briefly over high heat.
19. 19. Stir the basil into the pasta.
20. 20. Serve the fettuccine immediately with grated Pecorino or Parmesan.

Nutrition per serving

• kcal: 467
• Protein: 14 g · Fett/Fat: 10 g · Carbs: 78 g