Spaghetti in creamy tomato sauce

A dish that will fill you up even without meat is spaghetti in a creamy tomato sauce. Preparing is simple: you just need to combine boiled spaghetti and a sauce of ground tomatoes in your own juice, cream, dried basil and cheese. The dish turns out bright and fragrant, the taste is dominated by the sourness of tomatoes, successfully softened by creamy notes.

Ingredients

• Spaghetti - 125 g
• Hard cheese - 100 g
• Canned tomatoes - 300 g
• Cream with a fat content of 20% - 100 ml
• Purple onion - 100 g (1 pc.)
• Garlic - 10 g (2 cloves)
• Dried basil - 0.5 tsp
• Sugar - 0.25 tsp (to taste)
• Salt - to taste
• Ground black pepper - on the tip of a knife
• Vegetable oil - 15 ml (1 tablespoon)

Directions

1. Prepare all ingredients. Adjust the amount of garlic and spices to your liking. Use canned tomatoes in their own juice without skins.
2. Peel the onion and garlic, cut into small pieces.
3. Heat vegetable oil in a deep frying pan, add onion and garlic. Fry for 2-3 minutes over low heat, stirring occasionally.
4. Grind the tomatoes in their own juice with an immersion blender. Pour the tomato puree into the skillet. Salt (a pinch) and pepper. Add dried basil, sugar (focus on the sourness of the tomatoes). Stir. Simmer over low heat for 15-20 minutes, stirring occasionally.
5. In parallel, bring water (1 l) to a boil, add a pinch of salt. Dip spaghetti into boiling water. Cook until done according to package instructions. I cooked 7 minutes from the moment of boiling. Drain the cooked spaghetti in a colander to drain all the liquid.
6. After a while, pour the cream into the pan. Stir the contents and heat over moderate heat for 2-3 minutes.
7. Grate hard cheese on a fine grater.
8. Remove sauce from heat, add cheese and mix well.
9. Pour the boiled spaghetti into the sauce. Mix gently and thoroughly.
10. Spaghetti in creamy tomato sauce is ready. Serve immediately.
11. Bon appetit!