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Spaghetti with fresh tomatoes and basil

    

The Italian basic food "Spaghetti al pomodoro fresco e basilico" has found popularity in gourmet menus around the world due to its simplicity and delicious taste.

Cook

No. of servings

2

Ready in

30 min.

Difficulty

low

 

 

basil10leaves10leaves
capers1tsp1teaspoon
chilli flakes1pinch1pinch
garlic2cloves2cloves
ground black pepper1pinch1pinch
olive oil2tbsp2tablespoon
pasta - whole-grain spaghetti5.75oz160grams
salt1.25tsp1.25teaspoon
tomatoes5.25oz150grams
water-

1. 

pasta - whole-grain spaghetti 5.75 oz (160 g)  salt 1 tsp  water

Cook it in salted water as recommended by pasta producer.

2. 

olive oil 2 tbsp  garlic 2 cloves

Pour oil in a pan and fry garlic cloves mashed with a palm.

3. 

tomatoes 5.25 oz (150 g)

Wash the tomatoes and cut it into small pieces.

4. 

capers 1 tsp

Add the tomatoes into the pan together with the capers.

5. 

Fry together while stirring from time to time until the tomatoes soften and release the juice.

6. 

chilli flakes 1 pinch  ground black pepper 1 pinch

Take garlic out and season with small pieces of dried chilli peppers, or at least with black pepper.

7. 

Add from 90% cooked pasta with a little water in which the pasta was cooked. Stir together so that the sauce covers the surface of the pasta and cooks "Al dente".

8. 

basil 10 leaves

Cut a handful of fresh basil leaves.

9. 

salt 0.25 tsp

Turn off the cooker and stir in the prepared basil. Salt as you like it.

Bon appetit!

 

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