← All recipes

🍝 Spaghetti with fresh tomato-basil sauce

494 kcal · 30 min · 4 servings

Ingredients

• 1 kg tomatoes
• 1 garlic clove
• 6 tbsp basil
• 4 tbsp olive oil
• sea salt
• pepper from the mill
• sugar
• 400 g spaghetti
• salt

Instructions

1. 1. Score a small cross into the bottom of each tomato.
2. 2. Pour boiling water over the tomatoes briefly.
3. 3. Peel the skin off the tomatoes.
4. 4. Cut the tomatoes into quarters.
5. 5. Remove the hard core from the tomatoes.
6. 6. Dice the tomato flesh into approx. 1 cm cubes.
7. 7. Peel the garlic.
8. 8. Slice the garlic thinly.
9. 9. Wash the basil.
10. 10. Shake the basil dry.
11. 11. Chop the basil roughly.
12. 12. Put the tomatoes, garlic, basil and olive oil in a bowl.
13. 13. Mix the ingredients in the bowl well.
14. 14. Season the mixture generously with sea salt.
15. 15. Add pepper.
16. 16. Add a pinch of sugar.
17. 17. Fill the tomato-basil mixture into a jar.
18. 18. Seal the jar.
19. 19. Place the jar in a cool place for at least 12 hours.
20. 20. Cook the spaghetti in plenty of boiling salted water until al dente.
21. 21. Drain the spaghetti.
22. 22. Let the spaghetti drip dry.
23. 23. Heat the tomato-basil mixture in a pot over low heat.
24. 24. Heat the mixture for 8 to 10 minutes.
25. 25. Adjust the seasoning of the sauce again.
26. 26. Mix the spaghetti with the sauce.
27. 27. Garnish the dish with fresh basil if desired.

Nutrition per serving

• kcal: 494
• Protein: 15 g · Fett/Fat: 12 g · Carbs: 80 g