Spaghetti with quick tomato sauce from the oven

Ingredients for 2 servings:

• 3 beefsteak tomatoes
• 1 tsp, heaped herbs, Italian
• 3 cloves garlic
• 1 pinch(s) of salt and pepper
• some olive oil
• n. B. Basil, some leaves
• 200g spaghetti

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Have the food on the table in 20 minutes – no problem with this quick tomato sauce

Preheat oven to 200°C fan/convection oven and boil the pasta water (otherwise, it will never cook in 20 minutes). Briefly soak the Italian herbs in hot or warm water. Cut the beefsteak tomatoes horizontally in half, leaving a top and bottom. Remove the stems. Place the tomatoes, outside-side down, in an ovenproof dish and top with the following topping: first the soaked Italian herbs, then the garlic, salt, and pepper, and finally a generous splash of olive oil. Cook in the hot oven for about 15 minutes. Meanwhile, cook the spaghetti according to the package instructions until al dente. After 15 minutes, remove the tomatoes from the oven, add the basil leaves, and mash everything with a fork or potato masher. Season to taste if desired. Drain the spaghetti and serve with the sauce.