Three-Tomato Sauce

Three-Tomato Sauce

Ingredients

Serves 4

½ onion, minced

¾ cup water (plus more if needed)

6 tablespoons tomato paste

12 cherry tomatoes, halved

handful sun-dried tomatoes

2 tablespoons capers

1 tablespoon olive oil

salt and pepper to taste

zest of ½ lemon

chopped fresh basil to taste

Parmesan-Reggiano cheese to taste

8 oz whole wheat spaghetti

Directions

Bring a large pot of salted water to boil and cook whole wheat spaghetti according to package instructions.

In the meantime, add onion and water in a large pan over medium-high heat. Cook for 2 minutes until the water starts to boil. Lower the heat, add tomato paste, stir until it reaches a cream like consistency. Add cherry tomatoes and stir well.

On chopping board with a sharp knife, roughly chop sun-dried tomatoes and capers and add them to the sauce.

If the sauce looks a bit too thick, thin it with some pasta cooking water, one tablespoon at a time. Finally add the lemon zest, olive oil and turn off the heat. Taste and season with salt and pepper.

The pasta should be cooked by now, drain and toss with the sauce.

Serve topped with some fresh basil and some grated Parmesan-Reggiano cheese (if you’re not vegan).