Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 tomato (s), cut into pieces, in cans (800 g filling quantity)
- 0.5 ½ point tomato (s), strained (250g)
- 2 onions)
- 2 cloves garlic)
- 1 pot fresh basil
- 100 ml cream
- 2 teaspoon broth, instant, approx. Or broth a. d. Glass
- salt and pepper
- sugar
- lots parmesan
- some fat, for frying
- 500 g spahetti
Print Recipe
Pin Recipe Instructions
- Fry the chopped onion and the garlic, deglaze with the chopped tomatoes.
- Add the tomato strains, season with salt, pepper, sugar (not too little, 3 teaspoons of sugar) and stock powder.
- Chop the basil and add. (It should really be 1 POT of basil, so quite a large amount)
- Let the tomato sauce simmer gently, about 30 minutes.
- In the meantime, cook the Spagehtti al dente.
- Finally, add the cream to the tomato sauce, add the spaghetti to the sauce and fold in.
- Distribute on the plates and grate plenty of parmesan over the top.
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