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🍝 Classic Pasta with Fresh Tomato Sauce and Cheese

584 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 garlic cloves
• 2 tbsp olive oil
• 800 g chunky tomatoes (can)
• 1 tsp dried oregano
• 1 bay leaf
• salt
• pepper (from the mill)
• 500 g orecchiette pasta
• 1 handful basil
• 1 tsp sugar
• 1 tsp white balsamic vinegar
• 50 g parmesan

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Dice both ingredients very finely.
3. 3. Heat the oil in a pot.
4. 4. Add the onions and garlic to the hot oil.
5. 5. Sauté the vegetables until translucent.
6. 6. Add the tomatoes to the pot.
7. 7. Mix the tomatoes well with the vegetables.
8. 8. Add the oregano.
9. 9. Add the scored bay leaf.
10. 10. Season the sauce with salt and pepper.
11. 11. Let the sauce simmer gently for 15 to 20 minutes.
12. 12. Bring water to a boil in a large pot.
13. 13. Salt the cooking water generously.
14. 14. Add the pasta to the boiling salted water.
15. 15. Cook the pasta al dente.
16. 16. Rinse the basil under cold water.
17. 17. Shake the basil dry.
18. 18. Cut the basil leaves into thin strips.
19. 19. Take about half of the basil strips to the sauce.
20. 20. Remove the bay leaf from the sauce.
21. 21. Puree the sauce roughly.
22. 22. Season the sauce with salt.
23. 23. Season the sauce with pepper.
24. 24. Season the sauce with sugar.
25. 25. Season the sauce with vinegar.
26. 26. Drain the pasta.
27. 27. Fold the drained pasta into the sauce.
28. 28. Distribute the pasta onto the plates.
29. 29. Grate the Parmesan over the pasta.
30. 30. Sprinkle the pasta with the remaining basil.
31. 31. Serve the dish.

Nutrition per serving

• kcal: 584
• Protein: 22 g · Fett/Fat: 11 g · Carbs: 98 g