Spaghetti with Tomato Sauce

Ingredients

• 400 g spaghetti
• 800 g ripe tomatoes
• 2 EL capers (in brine)
• olive oil (cold‑pressed)
• 4 Spring Onions
• Salt
• Pepper (freshly ground)
• 1 TL sugar
• butter

Instructions

1. 1.

   Wash the tomatoes, blanch them, peel, halve, core and cut into pieces. Wash the spring onions and slice into rings. Heat 3 EL oil in a pot and sauté the spring onions over gentle heat. Add the tomatoes and 2 EL water, cover and simmer over medium heat for 5–8 minutes.

2. 2.

   Rinse the capers under cold water and add them to the sauce. Simmer briefly, then season with salt, pepper and sugar. Meanwhile cook the spaghetti in plenty of salted water until al dente. Drain and immediately mix with the tomato sauce and 2 TL butter. Serve right away. Freshly grated Parmesan or Pecorino pairs well.