Quick Tomato Pasta

Working mainly from home these days, quick lunches and dinners made of leftovers and random ingredients in the fridge are a blessing. This one had me finish some cooked spaghetti, an open cup of crême fraiche and some red pesto before spoiling. Nothing fancy, but satisfying.

• Fry 6 halfed cherry tomatoes, face down in some olive oil for 2-3 minutes
• Add a handful of sundried tomatoes, some oregano and a tablespoon of red pesto, leftover cooked spaghetti, some water if necessary, let simmer
• Turn off heat, stir in a spoonful of crême fraiche, salt pepper, serve with shaved or shredded parmesan

Tomato Sauce

OK, since this is going to be my first blog entry ever, I will also start with the very first recipe, which brought me into my cooking career and which serves as a joker, whenever there are children around: the amazing, original, simple tomato sauce.

Ingredients

• 900g fresh, ripe tomatos (blanched, for special cases) or 500g tomatos in conserve (the usual case)
• 75g butter
• 1 onion (peeled, cut in half)
• Salt
• 500g Pasta (Spaghetti, Penne or Rigatoni)
• Parmiginao Reggiano

Preperation

1. Put tomatos, butter, onion and salt in a pot and let it cook on slight flame for 45 minutes minimum until the fat is seperating. Sometimes you will have to stir a little bit.
2. Throw away the onion and mix with pasta. Serve with Parmesan.

That's it. Truth is always simple. This is a homage to Marcella Hazan, the godmother of Italian cooking.