Laurel - Rosemary Pasta

Ingredients for 2 persons:

Pasta Sauce:

1 Tablespoon of Olive Oil
5 Laurel Leaves (dried or fresh)
1 1/2 Tablespoon Rosemary (dried or fresh)
1 Tablespoon Oregano (dried or fresh)
1 can of cubbed Italian Tomatoes or Fresh Cubbed Tomatoes
1/2 liter of Pasata
Optional:
1/4 Teaspoon of Asafoetida (2 pinches)
1/2 Teaspoon of ground Black Pepper

Pasta:

500 gram Italian Whole Weat Pasta
1 1 1/2 liter of water
1 teaspoon of Sunflower Oil

It's always better to use fresh ingredients.
Boil the water in the water boiler, and add to the pan with pasta, boil the pasta about 8/9 minutes.
In another pan, add the Olive Oil, and fry the Laurel Leaves, together with the Rosemary and Oregano. Optional: add Asafoetida, and ground Black Pepper.

Add the Tomato cubes, and wait for it to warm up, add the Pasata, Lemon Juice and Sugar.

After you cook the Pasta, throw in a strainer (sieve), and sprinkle with cold water, throw back in the pan and add a little Olive Oil.
You can also add a little sauce in the pan with pasta.
Serve the pasta on a plate and add the sauce.
Recipe by Mandali Mendrilla

Optional: serve with Vegetarian Cheese.