Spaghetti Sauce From Tomatoes

Halve the bottled tomatoes. Finely dice the onion. Chop garlic clove finely. Roughly shred basil leaves. Heat olive oil in a large frying pan. Saute onion and garlic in it until translucent, add tomatoes and open at low temperature for 15-20 min until liquid is almost evaporated. Season the sauce with 1 pinch of sea salt and pepper, then fold in the basil. Meanwhile, make spaghetti al dente in enough salted water according to package directions, setting aside 80 ml of hot pasta water. Drain the spaghetti and mix with the pasta water in the Paradeiser Sauce Form. Sprinkle with shaved Parmesan and bring to the table on the spot.

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