Spaghetti Pomodoro

Ingredients for 2 servings:

• 500 g tomatoes
• 1 onion(s)
• 1 garlic clove(s)
• 3 tbsp olive oil
• 1 tbsp butter
• Sea salt and pepper
• Parmesan
• 1 shot of white wine
• basil
• 250g spaghetti

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel or blanch the tomatoes by making a small cross-shaped cut in the skin at the ends and place them in hot water until the skin comes off easily. Rinse with cold water and peel. Finely chop the onion and garlic and sauté in olive oil. Then add the peeled tomatoes, uncut. The tomatoes should cook down on their own; add a splash of wine (white or red, whichever is open). Season with salt and pepper. Cook the spaghetti according to the package instructions. Add 2-3 tablespoons of the boiling pasta water to the tomato sauce. Then stir in a knob of butter and a splash of good olive oil. Finish with freshly grated Parmesan cheese and torn fresh or frozen basil. Note: Tastes best with fresh tomatoes in season, and I like to mix everything together and let it rest for a bit so the pasta absorbs the sauce. If you like, you can also slice in some zucchini or grate in a carrot at the beginning.