Spaghetti Toscana del Casa Paese

Ingredients for 4 servings:

• 500g spaghetti
• 3 beefsteak tomatoes
• 3 garlic cloves
• 1 jar dried tomatoes in oil
• 1 bunch of parsley (if possible half flat and half curly parsley)
• 100 g Parmesan cheese (freshly grated if possible)
• 1 tbsp oil (from the canned dried tomatoes)
• 2 tbsp olive oil
• 2 tbsp vinegar, red wine vinegar to taste (or lemon juice)
• Salt
• pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

a quick, inexpensive and delicious dish – easy to vary with selected ingredients according to your taste

Bring about 2 liters of water to a boil and add 1 teaspoon each of salt and oil. In the meantime, wash the beefsteak tomatoes, remove the flesh, and cut into small cubes. Remove the pickled tomatoes from the marinade and dice them finely. Now press the garlic cloves or chop them into small pieces and chop the washed parsley (leave 1 sprig for garnish). Season with salt and pepper. Mix all ingredients and let stand. Divide half of the vegetables evenly among 4 pasta plates. Finely grate the Parmesan cheese and cut the remaining tomato into eighths for garnish. Add the spaghetti to the boiling, salted water and cook for about 8 minutes. Drain in a colander, rinse briefly with hot water, and arrange on the prepared plates. Place the remaining vegetables on top of the spaghetti, garnish with the remaining tomato and parsley, and serve with the grated Parmesan cheese. The dish can also be prepared with roasted turkey strips, artichoke hearts, etc., depending on your taste.