Spaghetti with Cherry Tomatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta (spahetti)
- 1 carrot (s)
- 1 celery
- 1 clove garlic
- 600 g cherry tomato (s), ripe
- 3 tablespoon olive oil
- 1 bay leaf
- 0.5 teaspoon ½ oregano
- 1 teaspoon thyme
- salt
- pepper
- 3 tablespoon parsley, fresh
- 80 g parmesan
Print Recipe
Pin Recipe Instructions
- Grate the carrot, finely chop the celery, chop the garlic. Heat the oil and stew the vegetables for 5 minutes. Add whole tomatoes and dry herbs and cook covered for about 20 minutes. Cook the spaghetti in salted water until al dente. Fish the bay leaf out of the sauce, season with salt, pepper and mix with freshly chopped parsley. Pour the sauce over the pasta, sprinkle with freshly grated Parmesan and serve immediately.
- Food is prepared quickly, eaten slowly, with all your senses and time for conversation, with wine and a crowning espresso: black, sweet, hot. That is the way of life in Italian. Let yourself be inspired and bring something back home with you.
- The great German poet Johann Wolfgang von Goethe already knew this. On a trip to Italy on April 13, 1787 in Palermo he said:
- The fruits of the garden are wonderful, especially the salad, which is tender and tastes like a milk
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