Tomato sauce with basil and olive oil

Ingredients

• 4 el olijfolie
• 1 ui fijn gesnipperd
• 400 g pasta naar keuze
• 3 teentjes knoflook fijngesneden
• 400 g gepelde tomaten (blik)
• 2 tl basilicum
• 1 tl oregano
• 1/2 tl zeezout
• 1/3 tl peper zwart
• parmezaanse kaas

Cook Time

1. 1
   Sauté onion and garlic: Heat 4 tablespoons olive oil over medium-high heat in a large pan. Add 1 onion, finely chopped and sauté for 5 minutes until the onion is translucent. Add 3 cloves garlic, finely sliced and cook for another 1 minute without browning.
2. 2
   Add tomatoes and let simmer: Add 1 can peeled tomatoes (400 g) and crush the tomatoes roughly with a wooden spoon. Add 2 tablespoons dried basil, 1 teaspoon dried oregano, 0.5 teaspoon sea salt, 0.3 teaspoon black pepper, freshly ground and optionally 1 pinch sugar (optional, to temper acidity). Let the sauce simmer on low heat.
3. 3
   Cook pasta: Meanwhile, cook 400 g pasta (e.g. spaghetti or penne) in plenty of salted water according to package instructions until al dente. Drain and set aside a splash of cooking water.
4. 4
   Remove the sauce from the heat and add some cooking water if needed. Mix the sauce with the pasta and let rest for 2 minutes. Optionally add some grated Parmesan cheese.