Tomato spaghetti

Ingredients for 4 servings:

• 500g spaghetti
• 1 can tomato(s), chunky, 400 g
• 1 pack of tomatoes, pureed, 500 g
• 3 m.-large tomato(s)
• 2 m.-sized onion(s)
• 1 large garlic clove(s)
• 100 g tomato paste, 3-fold concentrated
• 40 g butter
• Salt
• pepper
• oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

as a main course or as a side dish to Piccata Milanese

Wash and dice the tomatoes, about 9-16 pieces per half tomato. Dice the onions and garlic clove. Heat the butter in a large saucepan and fry the onions and garlic. Then add the tomato paste and fry briefly, stirring constantly. Deglaze with the pureed and chopped tomatoes, add the diced tomatoes, and season with salt and pepper. Reduce the heat and simmer the sauce for about 30 minutes. Cook the spaghetti in salted water with a little oil according to the package instructions for about one minute less than al dente, then drain. Add the pasta to the prepared sauce, mix everything thoroughly, and let it stand for another 2-3 minutes. This makes enough as a side dish for 8 servings.