Pasta with tomato sauce

Ingredients for 2 servings:

• 1 kg tomatoes
• 2 onions, red
• 5 garlic cloves
• 6 stalks of basil
• 150 ml olive oil
• 2 tsp brown sugar
• some Parmesan, shaved
• 250 g spaghetti, e.g. Bavette No. 13
• 2 ½ liters of water
• 80 g salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

after Lohse (Kitchen Impossible)

Boil water and first boil the tomatoes for about 30 seconds. Remove the skins, cut out the stems, and cut each into 8 pieces. Heat a large pan with the olive oil and fry the finely chopped garlic and onion until translucent. Then add the tomatoes and simmer over medium heat until they can be easily crushed and only form a sauce (about 20 minutes). Add the brown sugar. Turn off the heat and stir in the finely chopped basil. While the sauce is reducing, bring the 2.5 liters of water with 80g of salt to a boil and cook the pasta according to the package instructions (since we like the pasta soft rather than al dente, cook for 3-4 minutes longer). Finally, mix everything together, divide between plates, and sprinkle with the shaved Parmesan cheese.