Spaghetti al Pomodoro

Ingredients:

fresh basil to taste
1 onion
2 tablespoons olive oil
pasta from durum wheat
1 kg of peeled tomatoes
Salt to taste
2 shallots
1 teaspoon sugar

Method of preparation:

Cut one small onion and 2 shallots (or squeeze 2 cloves of garlic). Fry in a pan with two tablespoons of olive oil. Add the tomatoes, 1 teaspoon sugar, pinch of salt and basil leaves, previously having washed and dried them. Roast for 20-25 minutes over medium heat, stirring occasionally.

Strain the sauce through a strainer and the average crush the tomatoes with a spoon.

Make sure that the sauce was thick enough. If necessary, leave on a high heat for a few minutes. Serve the pasta with the sauce, adding a few drops of olive oil and a few basil leaves.

Source recipe: