Classic tomato sauce for pasta
|1||onion — large, finely chopped|
|2||garlic — large cloves, finely chopped|
|2x||tinned tomatoes — chopped|
|45 ml||tomato paste|
|salt and freshly ground black pepper|
|45 ml||fresh parsley — or fresh basil|
|500 g||pasta — spaghetti|
|parmesan cheese — grated|
Heat the oil and add the onion. Sauté until translucent then reduce heat and cook on low until the onion is soft and caramelized. Add the garlic and cook briefly. Add the tomatoes and tomato paste and bring to a boil. Cook uncovered until the sauce is reduced and thick. Season to taste with the salt, pepper and sugar and stir in the herbs.
Meanwhile, cook the pasta as directed on the pack. When done, drain (do not rinse), season and add a few drops of olive oil. Toss and serve with the tomato sauce and parmesan cheese.