Spaghetti with tomato and cream

Preparation time: 10min, Cooking time: 15min, Yield: 2 Persons



What do you need:

250g dried spaghetti
1 can diced tomato
1 onion
*1 clove garlic
*1 pinch of dried chili 
3 Tablespoons cream
oil, salt, sugar, pepper

*if you don't like spicy dishes, leave the garlic and/or chili out



1. Cook the spaghetti in a pot with salty water for 8-10min

2. Mince the onion and sweat it in a pot with some oil. Add a can of diced tomatoes, a pinch of dried chilis, a minced clove of garlic, some ground pepper, a pinch of salt (I like to use a stock cube instead of salt, as it adds some more flavor to the dish) and a pinch of sugar, as this will balance the acidity of the tomatoes. Let it cook on low heat until the spaghetti are al dente.

3. Drain the spaghetti from the water and put them back in the pot. Pour the sauce on top and mingle it. Slowly stir the pasta on low heat while adding the cream.

You might want to taste it before serving, as the cream changes the flavors a little. It's possible that you have to salt it a little more.

4. Before serving I like to grind a little pepper on top, but that's totally up to you.

I hope you'll enjoy! :)