Spaghetti with Fresh Tomato Sauce

Name: Spaghetti with Fresh Tomato Sauce
Yield: Serves Four
Ingredients: 60 ml/4 tbsp olive oil; 675 g/1½ lb ripe Italian plum tomatoes or sweet cherry tomatoes; coarsely shaved Parmesan cheese, to serve (optional); pinch of sugar; salt and ground black pepper; a small handful of fresh basil leaves; 350 g/12 oz dried spaghetti; 3 garlic cloves, coarsely chopped; 1 onion, finely chopped

Preparation info

Serves
Four

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Delicious simplicity is the order of the day in this straightforward pasta sauce of summer tomatoes. Because of its lack of meat, it has long been a favourite with Italkim. For a dairy meal add the cheese; for a pareve meal, omit it.

Ingredients

675 g/1½ lb ripe Italian plum tomatoes or sweet cherry tomatoes
60 ml/

Main course
Lunch
Vegetarian
Shabbat
Summer

Method

With a sharp knife, cut a cross in the base end of each tomato. Plunge the tomatoes, a few at a time, into a bowl of boiling water. Leave for 30 seconds or so, then lift them out with a slotted spoon and drop them into a bowl of cold water. Drain well. The skin will have begun to peel back from the crosses. Remove it entirely.
Place the tomatoes on a chopping b