Pasta with fresh tomato sauce

Name: Pasta with fresh tomato sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1000 g Tomatoes (e.g. curly tomatoes); 100 g dried tomatoes, in oil; 1 (approx. 250 g) Aubergine; 1 (approx. 200 g) Courgette; 1 medium onion; 1 Garlic clove; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 150 g Tomato Ketchup; 50 g Pine nuts; 400 g Spaghetti Noodles; 1 pinch Sugar; 75 g grated parmesan cheese

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1000 g Tomatoes (e.g. curly tomatoes)
100 g dried tomatoes, in oil
1 (approx. 250 g) Aubergine
1 (approx. 200 g) Courgette
1 medium onion
1 Garlic clove
7-10 Tbsp Salt
7-10 Tbsp black pepper
150 g Tomato Ketchup
50 g Pine nuts
400 g Spaghetti Noodles
1 pinch Sugar
75 g grated parmesan cheese

Directions

1
Washing tomatoes, cleaning. Grate the tomatoes coarsely, catch the flesh, throw away the remaining skin. Drain the dried tomatoes, catch the oil. Wash and clean the aubergine and zucchini and cut into small cubes.
2
Peel and finely dice the onion and garlic. Heat 3 tablespoons of collected oil, fry onion and garlic briefly. Add aubergine and courgette, fry for 3-4 minutes, turning frequently. Season with salt and pepper, add tomatoes and ketchup.
3
Let simmer over low heat for about 15 minutes. Dice the dried tomatoes finely and add to the sauce 5 minutes before the end of the cooking time. Roast pine nuts in a pan without fat, remove.
4
Cook the pasta in boiling salted water according to the instructions on the packet. Season sauce with salt, pepper and sugar. Drain noodles. Mix with the sauce. Sprinkle with pine nuts and parmesan.