Pasta with Fresh Tomato Sauce
Pasta with tomato sauce is one of many variations of pasta with fresh tomatoes. It is an easy, quick dish for a good breakfast.
I, for one, simply adore tomatoes. Especially a fresh, firm, perfectly ripe tomato straight from the garden, when you have picked it from the vine yourself and, without removing the stem, just wipe it and bite right into it.
The tomato is the fruit of a plant also called the tomato. Its scientific name is Solanum lycopersicum. Does anyone know that a tomato is a berry? In Italian, the tomato is pomo d’oro, the golden apple. The tomato comes from South America and reached Europe in the 16th century. The Aztecs called it tomatl. The French distorted it, and it became tomate.
The Italians were no exception, and combined pasta and tomatoes superbly in an incredible number of variations. Pasta with tomato sauce is an extremely simple recipe for a quick, hearty breakfast, no harder than spaghetti with chicken. All you need are vegetables, ripe tomatoes and spaghetti.
Ingredients
2 servings
- For the sauce
- Ripe tomatoes 3 (or canned chopped tomatoes)
- Onion, large 1
- Garlic 1 clove
- Olive oil 2 tbsp
- Sugar 0.5 tsp
(2 g) - Salt a pinch
- Ground black pepper to taste
- Nutmeg, dried herbs (savory, oregano, basil) optional, a pinch
- For the pasta
- Spaghetti 250 g
- Water for cooking the pasta 3 l
- Salt for the pasta water 7 g per 1 l of water
- For serving
- Cherry tomatoes 5-6
- Parsley 3 sprigs
Step-by-step recipe
Tomato puree
You need the very best spaghetti. Don’t skimp on yourself. Quality Italian spaghetti is easy to find now.
Tomatoes are a bit of a challenge in winter. But there is always a great option on sale: canned chopped tomatoes, and pasta with a sauce made from them turns out just as good. In that case skip steps 1–2 and blend the tomatoes right away.
Scald the ripe red tomatoes with boiling water and peel them: cut a cross in each, drop into boiling water for 30 seconds, then into cold water.
Remove the seeds.
Blend the flesh with a clove of garlic, a pinch of salt and 0.5 tsp of sugar (2 g). If you like, add a pinch of nutmeg and dried aromatic herbs (savory, oregano, basil).
Sauce and spaghetti
Bring 3 l of water to a boil in a large pot and salt it: 7 g of salt per 1 liter.
Cook the spaghetti for the time given on the package, which gives an “al dente” texture. While it cooks, make the sauce.
Peel a large onion and cut it into thin strips.
Heat the olive oil in a frying pan over medium heat. Once the oil is well heated, fry the onion until golden, stirring often, 5 minutes.
Add the tomato puree to the fried onion. Simmer the onion with the tomato under a lid over low heat for 7-8 minutes.
Remove the lid, raise the heat a little and let the moisture evaporate until the sauce is as thick as sour cream. Taste and add salt and pepper if needed.
Serving
Drain the spaghetti in a colander and mix it with the finished sauce.
Put the pasta on a plate and add a few cherry tomatoes cut in half.
Garnish with whole parsley leaves and serve hot.
Calories and macros
650 kcal
Serving ≈ 490 g
- Protein19 g12% of kcal
- Fat16 g23% of kcal
- Carbs101 g65% of kcal
100 g134 kcalProtein 3.8 gFat 3.3 gCarbs 20.7 g
Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.
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