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🍝 Classic Pasta with Fresh Tomato Sauce, Parmesan, and Basil

367 kcal · 30 min · 4 servings

Ingredients

• 250 g tomatoes
• 1 tbsp tomato paste
• 50 ml tomato juice
• 2 tbsp olive oil
• 1 garlic clove
• 1 shallot
• salt
• pepper
• 1 pinch sugar
• 300 g penne
• 4 tbsp parmesan
• 1 bunch basil

Instructions

1. 1. Score a small cross into the bottom of the tomatoes with a sharp knife.
2. 2. Pour boiling water over the tomatoes and let them sit for a short moment.
3. 3. Remove the tomatoes from the hot water and immediately plunge them into cold water to stop the cooking process.
4. 4. Peel the loosened skin off the tomatoes.
5. 5. Dice the tomato flesh into small cubes.
6. 6. Peel the shallot and the garlic.
7. 7. Finely chop the shallot and the garlic.
8. 8. Bring plenty of water to a boil and salt it generously.
9. 9. Cook the pasta in the salted water until it is al dente (firm to the bite).
10. 10. Heat oil in a large pan.
11. 11. Sauté the finely chopped shallots and garlic in the hot oil until they are soft and translucent.
12. 12. Stir the tomato paste into the pan and let it fry briefly.
13. 13. Add the diced tomatoes to the pan.
14. 14. Pour in the tomato juice.
15. 15. Season the sauce with salt, pepper, and a pinch of sugar.
16. 16. Drain the cooked pasta.
17. 17. Mix the pasta directly with the tomato sauce in the pan.
18. 18. Preheat the serving bowls.
19. 19. Distribute the pasta with sauce into the warm bowls.
20. 20. Sprinkle the dish with grated Parmesan cheese.
21. 21. Garnish with fresh basil leaves.

Nutrition per serving

• kcal: 367
• Protein: 14 g · Fett/Fat: 9 g · Carbs: 57 g