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Ingredients
Spaghetti with Tomato Sauce
- Ingredients
- 500 grams Tomatoes
- 1 shallot
- 1 garlic clove
- 1 small, fresh red chili pepper
- 1 Tbsp olive oil
- salt
- freshly ground peppers
- 1 tsp sugar
- 200 grams Spaghetti
- 50 grams firm Ricotta cheese
- 1 Tbsp chopped parsley
Blanch the tomatoes in boiling water for a few seconds, then remove from the water. Peel the tomatoes and cut into quarters. Remove the core and finely dice. Peel and finely dice the shallot and garlic. Rinse and trim the chili. Halve lengthwise and remove the seeds.
Heat the oil in a saucepan, then sauté the shallots and garlic. Add the chili halves and the tomatoes, then season to taste with salt, pepper, and sugar. Cover and cook over low heat for 15 minutes. Remove from the heat and sweeten to taste with honey.
Cook the spaghetti inboiling salted water until al dente.
Cut the cheese into small cubes. Remove the chili halves from the sauce. Mix the cheese into the sauce and heat through.
Drain the pasta and add to the pan with the sauce. Toss thoroughly until combined. Garnish with parsley and serve.
(Percentage of daily recommendation)
| Calorie | 252 cal. | (12 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.4 g | (15 %) |