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Spaghetti with tomato and pesto (1)


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For 6 people: 500 gr. spaghetti-1 small onion-2 Tablespoons extra virgin olive oil-500 gr. ripe tomatoes-a pinch of sugar-salt-pepper-2 tbsp vegetable pesto alla genovese


Toss in the tomatoes briefly in boiling water, then peel them and pass them through a sieve. Thinly slice the onion and sauté in a pan with oil; Add the tomatoes, sugar, salt and pepper. Cook for half an hour by adding a ladleful of hot water. In the meantime you put to cook the spaghetti in salted water. When al dente, drain and pour into a bowl and toss with the tomato sauce to which you have joined, off the heat, the pesto.

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