Summery Pasta with Tomato-basil Sauce

I usually use canned tomatoes because really tasty fresh tomatoes are almost never on hand. In any case, whether fresh or canned, put the tomatoes in a tall container. Add the salt, the fresh lemon juice and the coarsely chopped garlic. Freshly grate the Parmesan and tear the basil with your hands (cut with a steel knife it loses its taste). There is no upper limit to the amount of basil.

Meanwhile, add the spaghetti water, if it is boiling, do not add too little salt and cook it al dente.

When the spaghett is almost ready, remove 4 tablespoons of the cooking water and add to the tomato sauce. Take the kitchen mixer and use it to mix the tomato sauce for 1 - 2 minutes.

When the spaghetti is ready, pour it off and DO NOT quench it with cold water, but put it on a plate while it is still wet and serve with the finished sauce. Serve with black pepper and more Parmesan.

The dish is lukewarm and is very suitable for hot days. There are alternative uses (see pictures) and then the sauce also tastes hot.