Spaghetti with Tomatoes (Spaghetti Mit Tomaten-Basilikum-Sugo)

First, cook the spaghetti in plenty of salted water until al dente.

Meanwhile, sauté the chopped tomatoes in a little olive oil. Deglaze with white wine and let it boil down a bit.

Stir in vegetable stock and ketchup and bring to the boil again.

Add basil and season with salt, pepper and Tabasco sauce.

Lift the al dente cooked spaghetti out of the cooking water, drain and mix with some olive oil.

Mix the pasta with the sugo and arrange in deep plates, sprinkling with freshly shaved Parmesan.

Preparation Tip:

You can mix in additional vegetables into the sugo.

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