← All recipes

🍝 Spaghetti with fresh tomato sauce

462 kcal · 30 min · 4 servings

Ingredients

• 500 g tomatoes
• 1 shallot
• 1 clove of garlic
• 1 tbsp olive oil
• salt
• pepper (from the mill)
• 1 tsp sugar
• 200 g spaghetti
• 1 tbsp chopped basil

Instructions

1. 1. Hold the tomatoes briefly under boiling water to loosen the skin. Rinse them immediately with cold water. Peel off the skin. Cut the tomatoes into quarters. Remove the hard seeds. Dice the flesh into small cubes.
2. 2. Peel the shallot and the garlic clove. Chop both ingredients very finely.
3. 3. Heat oil in a pan. Fry the shallots and garlic in it until they are soft and translucent.
4. 4. Add the diced tomatoes to the pan. Season the sauce with salt, pepper, and a pinch of sugar.
5. 5. Cover the pan. Let the sauce simmer on low heat for about 15 minutes.
6. 6. Taste the sauce. Adjust the seasoning to your liking.
7. 7. Bring a large pot of salted water to a boil. Cook the spaghetti in it until al dente (firm to the bite).
8. 8. Drain the pasta. Let the water drain off well.
9. 9. Mix the hot pasta immediately with the tomato sauce.
10. 10. Sprinkle the dish with fresh basil. Serve it warm.

Nutrition per serving

• kcal: 462
• Protein: 15 g · Fett/Fat: 7 g · Carbs: 83 g