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  • Foto van schrijverCélien Mommaerts

SPAGHETTI ALL'ARRABIATA

Bijgewerkt op: 4 feb. 2019

A vegetarian and spicy sauce, ready in less than 20 minutes.


Ingredients: Serves up to 4 people

- 1 can of peeled tomatoes

- 4 fresh tomatoes

- 5 chili peppers

- Fresh thyme and basil

- 3 cloves of garlic

- 2 shallots

- 1 cube of vegetable broth

- Spaghetti

- 10 to 15 cherry tomatoes

- Olive oil

- Parmesan cheese


Recipe:

1. Peel the shallots and garlic, cut them in fine small pieces.

2. Cut the tomatoes in quarters and cut the seeds out of the tomatoes. Afterwards you cut the flesh of the tomatoes in smaller pieces.

3. In the meanwhile, heat a big pot with water to boil the spaghetti.

4. Heat a little bit of olive oil in a stew pot.

5. Add the shallots and garlic and stew them until ready. Make sure the shallots don’t turn brown.

6. Cut the chili peppers in two and remove the excess seeds. If you don’t like spicy food it is best to use only 1 chili pepper. Afterwards, cut the chili very thin and add them to the mix of shallots and garlic. Make sure to wash your hands after cutting the chili peppers.

7. Add the fresh tomatoes and the can of peeled tomatoes. Let the sauce simmer for 15 minutes on a low fire.

8. Add the thyme (1 or 2 branches) and the cube of vegetable broth. Add salt and pepper to your liking.

9. Add salt to the boiling water and cook the spaghetti. Don’t let the spaghetti go too far because it will cook further in the sauce.

10. Grill the tomatoes in the oven with some salt and olive oil for about 5 minutes.

11. Remove the spaghetti from the boiling water and add some olive oil (so the spaghetti doesn’t stick together). Add the spaghetti to the sauce and stir it all together.

12. Taste and add salt and peper to your own flavor.

13. Finish of your plate with some fresh basil, parmesan cheese and fresh grilled tomatoes.


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