Giovanese Spaghetti
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spaghetti
- Salt water
- 1 glass of tomato s, dried in oil
- 200 g butter
- 250 ml white wine dry
- 800 ml of water
- 12 small cherry tomato s
- 2 scoops of mozzarella
- 2 bunch of rocket
- 5 cubes of broth
- salt
- Sauce thickener light
- Parmesan
Print Recipe
Pin Recipe Instructions
- Melt the butter in the pan. Cut the sun-dried tomatoes into small pieces, remove some of the oil with kitchen paper and add to the melted butter. Pour on the white wine and 800 ml of stock (3 stock cubes, 800 ml of water).
- Bring to the boil while stirring. Crumble in 2 - 3 more stock cubes and then thicken a little with the sauce thickener. Season to taste and, if necessary, add a pinch of butter or white wine.
- Cook the spaghetti in well-salted water until al dente. Cut the mozzarella into cubes and quarter the cherry tomatoes. Wash the rocket and remove the stalks.
- Spread the spaghetti on the plates. Scatter the mozzarella and cherry tomatoes on top in portions. Pour the hot sauce over it and finally place the rocket as a nest. Have plenty of freshly grated Parmesan ready, everyone takes as much as they want at the table.
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