Spaghetti al Pomodoro

Ingredients for 4 servings:

• 400g spaghetti
• 1 can of tomatoes, peeled (800 g)
• 1 onion(s)
• 8 basil leaves
• 2 tbsp butter
• 1 handful of salt
• n. B. water
• possibly Parmesan

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Pasta with tomato sauce according to Italian recipe

Basic rule of pasta cooking: Always prepare the sauce first! Finely chop the onion, remove the peeled tomatoes from the can and chop them up as well. Cut the unwashed (!) basil leaves into very thin strips – do not chop them finely! Melt the butter in a large pan (with the highest sides possible). Immediately add the tomatoes with all the juice from the can, the onion, and the basil to the pan and stir. Bring the sauce to a boil. Bring a large pot of water to a boil. Only then add a handful of salt. Add the unbroken spaghetti to the pot and gradually submerge it in the water. After about 7-8 minutes, test for the pasta to see if it’s “al dente.” Drain the pasta in a colander and immediately add it to the pan with the sauce and mix. Then remove the pan from the heat! The sauce is characterized by its fresh and mild flavor, making it a comforting lunch dish. If desired, add grated Parmesan cheese to the pasta to season (no pepper or salt!).