- 400 g pasta
- <550 g tomatoes
- 1 clove garlic
- 10 leaves basil
- ½ onion
- 8 tbsp olive oil (divided)
- 2 sun-dried tomatoes
- 50 ml orange juice
- 1 tsp agave syrup
- 2 tsp sea salt
- ¼ tsp pepper
- basil for serving
Utensils: frying pan, cooking spoon, cutting board, knife, blender, pot
Quarter tomatoes and remove stems. Peel and ﬁnely chop garlic. Wash, dry and chop basil. Peel and finely dice onion. Heat some olive oil in a frying pan over medium heat and fry onion for approx. 2 – 3 min. Remove from heat.
Add half of the tomatoes, fried onion, sun-dried tomatoes, garlic, orange juice, agave syrup, salt, pepper, and remaining olive oil to a blender. Blend on high for approx. 1 min. or until smooth. Then add remaining tomatoes and basil and use the pulse function two or three times to incorporate.
Add pasta to boiling salted water in a pot. Cook according to package instructions until al dente , then drain. Add tomato sauce and cooked pasta to a large frying pan and toss to coat. Season with salt and pepper to taste. Serve pasta with fresh basil on top. Enjoy!
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