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🍝 Classic Pasta with Fresh Tomato and Cheese Sauce

625 kcal · 30 min · 4 servings

Ingredients

• 400 g Penne
• 1 kg Tomatoes
• 2 Garlic cloves
• 3 Onions
• 50 ml Olive oil
• 0.5 Bunch Basil
• 1 tsp Oregano
• 2 Bay leaves
• 2 tbsp Sugar
• Salt (Pepper)
• 80 g Parmesan (block)

Instructions

1. 1. Peel the onions and the garlic.
2. 2. Finely chop the onions and the garlic.
3. 3. Heat the olive oil in a large pan.
4. 4. Sauté the onions and garlic in the hot oil.
5. 5. Wash the tomatoes under running water.
6. 6. Cut the tomatoes into four equal quarters.
7. 7. Add the tomato quarters to the pan.
8. 8. Sprinkle the dried oregano over the mixture.
9. 9. Add the bay leaves to the pan.
10. 10. Set the stove to the lowest heat setting.
11. 11. Let the sauce simmer gently for 60 minutes.
12. 12. Pour in a little water if the sauce becomes too dry.
13. 13. Press the finished sauce through a fine sieve or a potato masher.
14. 14. Bring the smooth sauce back to a boil in the pan.
15. 15. Season the sauce with salt to taste.
16. 16. Season the sauce with black pepper to taste.
17. 17. Stir a pinch of sugar into the sauce.
18. 18. Cook the pasta in salted water until al dente.
19. 19. Drain the pasta water.
20. 20. Divide the pasta among the plates.
21. 21. Pour the warm tomato sauce over the pasta.
22. 22. Pluck the fresh basil leaves from the stems.
23. 23. Grate the Parmesan cheese into fine shavings using a grater.
24. 24. Sprinkle the basil leaves and Parmesan over the finished dish.

Nutrition per serving

• kcal: 625
• Protein: 22 g · Fett/Fat: 19 g · Carbs: 90 g