Pasta with Tomato Sauce

Ingredients

• 1 bundle basil
• 1 sprig rosemary
• 1 stem oregano
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 1 tsp whole wheat flour
• 500 g passata tomatoes
• Salt
• Pepper
• 500 g whole‑grain spaghetti
• 1 tbsp balsamic vinegar
• 60 g Parmesan (35% fat in the product)

Instructions

1. 1.

   Wash and dry basil, rosemary, and oregano. Set aside half of the basil. Tie the remaining herbs with a kitchen string to form a small herb bouquet.

2. 2.

   Peel and finely chop onion and garlic. Heat olive oil in a pot, add onions and garlic, and sauté for 2–3 minutes over medium heat. Stir in tomato paste and cook briefly. Sprinkle whole wheat flour, then pour in passata tomatoes while stirring. Season with salt and pepper, add the herb bouquet, and simmer on medium heat with the lid slightly ajar for about 15 minutes.

3. 3.

   Meanwhile, cook the whole‑grain spaghetti according to package instructions in plenty of salted boiling water until al dente. Drain in a colander and let rest. Roughly chop the remaining basil and grate Parmesan.

4. 4.

   Taste the sauce with salt, pepper, and vinegar. Remove the herb bouquet. Toss the drained pasta into the sauce, distribute onto plates, and sprinkle with basil and Parmesan before serving.