Spaghetti Toscana Del Casa Paese
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Bring approx. 2 liters of water to the boil and add 1 teaspoon each of salt and oil.
- 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.
- 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.
- Mix all ingredients and let steep.
- Now distribute half of the vegetables evenly on 4 pasta plates.
- Finely slice the Parmesan cheese and cut the remaining tomato into eighths for decoration.
- Put the spaghetti in boiling salted water and cook for about 8 minutes.
- Then drain in a sieve and rinse with hot water briefly and distribute on the prepared plates.
- Place the remaining vegetables on the spaghetti, decorate with the remaining tomatoes and parsley and serve with the grated parmesan.
- The dish can also be prepared with fried turkey strips, artichoke hearts, etc. Depending on your taste.
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