← All recipes

🍝 Spaghetti with Tomato Sauce

427 kcal · 30 min · 4 servings

Ingredients

• 2 Spring onions
• 3 tbsp Olive oil
• 8 Tomatoes
• 2 tbsp Tomato paste
• 400 ml Vegetable broth
• Salt
• Pepper (from the mill)
• 400 g Whole wheat spaghetti
• 2 sprigs Basil

Instructions

1. 1. Wash the spring onions thoroughly.
2. 2. Trim the ends and slice the onions into thin rings.
3. 3. Heat olive oil in a pot.
4. 4. Add the spring onion rings to the hot oil.
5. 5. Sauté the onions briefly until they are soft but still colorless.
6. 6. Pour boiling water over the tomatoes.
7. 7. Shock the tomatoes immediately with cold water.
8. 8. Peel the skin off the tomatoes.
9. 9. Quarter the tomatoes and remove the seeds.
10. 10. Cut the flesh into small pieces.
11. 11. Add the tomato pieces to the spring onions in the pot.
12. 12. Sauté the tomatoes briefly.
13. 13. Stir the tomato paste into the mixture.
14. 14. Pour the broth into the pot.
15. 15. Let the sauce simmer gently for about 15 to 20 minutes.
16. 16. Season the sauce with salt and pepper to taste.
17. 17. Bring water to a boil in a large pot.
18. 18. Salt the cooking water generously.
19. 19. Cook the spaghetti according to the package instructions until al dente.
20. 20. Rinse the basil briefly with water.
21. 21. Shake the basil dry.
22. 22. Pluck the leaves from the stems.
23. 23. Slice the basil leaves into thin strips.
24. 24. Reserve some of the basil for garnish.
25. 25. Stir the rest of the basil into the tomato sauce.
26. 26. Serve the spaghetti with the tomato sauce.
27. 27. Garnish the dish with the reserved basil.

Nutrition per serving

• kcal: 427
• Protein: 16 g · Fett/Fat: 10 g · Carbs: 66 g