Again and yet again delicious. – This applies in any case for pasta with tomato sauce. I just like this combination very much. This includes also the super-easy version with tomato ketchup. Actually, when I was a student I had this combination very regularly.
Meanwhile, this happens not as often. Much more often I prepare homemade tomato sauce, for which I use pureed tomatoes as a base. Or I slice fresh tomatoes, so that in the end I will be rewarded with a delicious fresh tomato sugo (sauce) that I usually prepare in a very traditional Italian way.
I only add onions, garlic and olive oil and chopped fresh basil, salt and pepper to the small diced tomatoes. This version of a tomato sauce I have discovered in the cooking book La cucina verde: Die schönsten italienischen Gemüserezepte*, which I own since last summer.
Tomato Sugo (Sauce) with Pasta | Sugo di pomodoro
- 300 g tomatoes finely diced
- 1 small onion cut into thin slices
- 1 garlic glove finely chopped
- 2 tbsp olive oil
- 1 tbsp basil chopped
- salt | pepper
- 200 g whole spelt pasta
- Heat the olive oil on a medium heat. Add the onions and sauté for about 5 minutes.
- Add the tomatoes and garlic, lower the heat and gently simmer for about 30 minutes while stirring occasionally.
- Then add the basil, salt and pepper.
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