Spaghetti Toscana Del Casa Paese

Summary

Ingredients

• 500 g spahetti
• 3 beefsteak tomato (s)
• 3 clove (s) garlic
• 1 glass tomato (s), dried, in oil
• 1 bunch parsley, (if possible half flat and half curly parsley)
• 100 g parmesan, (if possible freshly rated)
• 1 tablespoon oil, (from the dried tomatoes)
• 2 tablespoon olive oil
• 2 tablespoon vinegar, red wine vinegar to taste (or lemon juice)
• salt
• pepper

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Instructions

1. Bring approx. 2 liters of water to the boil and add 1 teaspoon each of salt and oil.
2. In the meantime, wash the beefsteak tomatoes, remove the pulp and cut into small cubes. Remove the pickled tomatoes from the marinade and dice them too.
3. Now press the garlic cloves or in small. Cut pieces and chop the washed parsley. (Leave 1 stem for decoration)! Season to taste with salt and pepper.
4. Mix all ingredients and let steep.
5. Now distribute half of the vegetables evenly on 4 pasta plates.
6. Finely slice the Parmesan cheese and cut the remaining tomato into eighths for decoration.
7. Put the spaghetti in boiling salted water and cook for about 8 minutes.
8. Then drain in a sieve and rinse with hot water briefly and distribute on the prepared plates.
9. Place the remaining vegetables on the spaghetti, decorate with the remaining tomatoes and parsley and serve with the grated parmesan.
10. The dish can also be prepared with fried turkey strips, artichoke hearts, etc. Depending on your taste.