Spaghettini van de pizzabakker

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1 kg verse rijpe tomaten
3 teentjes knoflook
1 dl olijfolie
peper, zout
een snufje suiker
400 gr spaghettini
1 flinke theelepel gedroogde oregano

Dompel de tomaten 10 tellen in kokend water, pel ze, snijd ze in vieren en
verwijder de zaadjes.
Pel de knoflook en snijd ze in plakjes.
Doe de olijfolie, het vruchtvlees van de tomaten, de knoflook, peper, zout en
een snufje suiker in een sauspan en laat 20 minuten zachtjes sudderen.
Kook intussen de spaghettini al dente.
Roer de oregano door de saus.
Giet de pasta af, verdeel hem over de borden en schep de saus erop.