Al Pomodoro

Instructions

1. Finely chop the onions and garlic and add to a hot pan with a little olive oil. Add the garlic a little later than the onions to avoid burning.
2. Cook pasta at the same time. For example, homemade orecchiette are a good choice.
3. Add the tomato purée and stir in a little.
4. Deglaze with the tomatoes (chopped by hand or fork) and rinse out the tin with a little water and add this water too. Season with salt, pepper, plenty of oregano and basil and a little thyme.
5. Boil down with a little starch water from the pasta or cornflour.
6. Add 20-30 grams of grated cheese to the sauce.
7. Optional: Add a few chilli flakes. Not too much, there should only be a slight aftertaste.
8. When the pasta is al dente, mix the pasta and sauce together. Serve with cheese.