Tomato Sauce Spaghetti
Category: | Pasta |
Yield: | 2 portions |
Nos portion/Portion size: | 450 g |
Preparation Time | 20 minutes |
Cooking Time | 20 minutes |
Total time | 20 minutes |
RECIPE | |||
Ingredients | Unit | Gross weight | Net weight |
RECIPE | |||
Spaghetti | g | 160 g |
|
Crushed Tomato | g | 350 g |
|
EVOO | ml | 20 ml |
|
Fresh garlic | g | 10 g |
|
White pepper | g | 0.2 g |
|
Salt | g | 5 g |
|
Water | ml | 200 ml |
|
Fresh Basil | g | 2 g |
|
Parmigiano | g | 30 g |
|
Celery/onion/carrots (option) | g | 60 g | Option |
On a clean and sanitize vegetables cutting bord, cut all the vegetables previous washed.
In a pot put the olive oil at medium heat, add the vegetables and let them cook until soft, add the tomato crushed and the water and let them boil together. After that add the spices salt and white pepper, let the sauce reduce 1/4 of the size at low heat until will
reach the appropriate thickness. With an immersion blender mix the sauce until smooth and pass with a strainer to eliminate the tomato seeds and skin.
Cook the pasta according to directions.
Drain the pasta al dente, then toss with the Tomato Sauce.
Serve immediately With Parmigiano Reggiano and Fresh Basil on top.
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