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🍝 Spaghetti with fresh tomato sauce, cheese, and herbs

540 kcal · 30 min · 4 servings

Ingredients

• 800 g tomatoes
• 1 shallot
• 2 garlic cloves
• 2 tbsp olive oil
• salt
• pepper (from the mill)
• 1 tsp sugar
• 400 g spaghetti
• 100 g grated parmesan
• basil (for garnishing)

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. Peel the garlic. Finely chop the shallot. Finely chop the garlic. Heat oil in a pan. Add the shallot and garlic to the hot oil. Sauté the vegetables until translucent.
3. 3. Add the diced tomatoes to the pan. Season the sauce with salt. Season the sauce with pepper. Season the sauce with sugar. Cover the pan. Simmer the sauce over low heat. Simmer the sauce for about 15 minutes. Taste the sauce. Adjust the seasoning to your liking.
4. 4. Bring plenty of water to a boil. Add salt to the boiling water. Cook the spaghetti in the salted water. Cook the pasta al dente (still slightly firm). Drain the pasta. Let the pasta drain well. Plate the pasta. Add the tomato sauce. Sprinkle the pasta with grated Parmesan cheese as desired. Garnish the dish with fresh basil leaves. Serve the pasta warm.

Nutrition per serving

• kcal: 540
• Protein: 22 g · Fett/Fat: 14 g · Carbs: 79 g