preparation

Keep it simple – probably the best and fastest tomato sauce for pasta! Depending on your wishes, it can be combined in many ways: whether with anchovies and olives, with a wonderful “Puttanesca” or simply with fresh basil and parmesan – always a true taste experience!

Preheat the oven to 220° top and bottom heat. Remove the tomatoes from the vines, wash and drain well. In a medium-sized baking dish, mix the tomatoes with olive oil, chopped spring onions and salt. If the tomatoes are larger than cherry tomatoes, perhaps score them with a sharp knife so that they become nice and soft. Finally, lightly press the (unpeeled) garlic cloves, cut them in half and add them to the mold. Roast the tomatoes in the upper third of the preheated oven for 20-25 minutes.

Also prepare a deep pan (preferably a wok) and a large pot of salted water for the pasta. Take the roasted and wonderfully fragrant tomatoes out of the oven, fish the garlic pieces out of the sauce and lightly mash the rest with a potato masher (or a fork). Squeeze the garlic pieces out of their skins, chop them finely and sauté them in a wok with a little olive oil. Pour the tomato sauce from the oven dish through a sieve into the pan. Bring to a simmer, season with a small pinch of freshly ground pepper and season with salt.

It is best to lift the pasta, which has been cooked al dente, from the pot into the wok using tongs or noodle claws, add freshly picked and chopped basil and mix everything together well. This means the wonderful sauce is absorbed directly into the pasta. Serve with a few of the remaining melted cherry tomatoes and garnish with Parmesan or fresh pepper if desired.