SPAGHETTI AL POMODORO.

I always joke that I am actually an Italian trapped in a Filipino body because of my big love for pasta. I can eat spaghetti everyday, and I will never get tired of it.  

 

When I have a bad day, my dear husband will just make me a bowl of pasta and everything will be A-OK again. It's definitely my happy food.

 

Being married to an Italian, my appreciation for fresh ingredients has immensely grown. I like making my pasta sauces now from scratch - no ready-made sauces, no canned tomatoes. Initially, this intimidated me thinking that this would be so hard. And I always thought that opening a good can of tomatoes will just do the same.

 

But no, not at all.

 

This recipe is something that anyone can easily do. Quick and easy. Nothing complicated.

And when I need to have my pasta fix, this is my go-to lunch recipe.

 

What you need...

100 grams Spaghetti

225 grams Cherry Tomatoes (chopped)

1 clove Garlic (peeled and sliced)

20 grams Butter

 

Pepperoncino

Olive Oil

Sugar

Salt

Basil Leaves (a handful)

Parmigiano Reggiano

 

What to do...

Cook the Spaghetti (according to packaging instructions). It is very important to season the water first with salt. A lot of people make the mistake of not seasoning, and they end up with bland noodles.

 

Fry the garlic in oli until soft but not brown.

Add ground pepperoncino.

 

Add cherry tomatoes and basil and cook for a few more minutes.

Once it turns a bit sauce-y, add the butter. Season with salt. And add a pinch of sugar.

 

When the pasta is cooked (al dente, please!), drain and add to the sauce.

Toss to soak in all the flavors.

 

Serve and drizzle with a little olive oil.

Top with freshly grated Parmigiano Reggiano.

 

As the Italians say, the pasta never waits for the guests.

Instead, we should wait for the pasta, ie it is to be eaten as soon as it is served.

 

Enjoy!

 

Serves 1.

 

 

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