Spaghetti alla Campagnola from italiamann

Ingredients for 4 servings:

• 3 garlic cloves, finely chopped
• 1 bunch parsley, finely chopped
• some salt and pepper
• some olive oil
• 3 tomatoes, ripe
• 400 g spaghetti, broken into 2 cm pieces
• 500 g potatoes, peeled and cut into 1 cm cubes
• Parmesan

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

perfect in summer

Fill a large pot with water, add the potatoes, bring to a boil, then add salt. Make a small cut in one of the tomatoes and briefly add them to the hot water. Rinse under cold water and peel off the skin. Crush them finely with your hands, removing the tough stalks. Mix with the garlic and parsley. Add a generous splash of olive oil and season with salt and pepper. When the potatoes are halfway cooked, add the spaghetti and cook according to the package instructions. When the spaghetti is ready, strain and return to the pot. Add the cold sauce and mix everything together. Serve on plates, sprinkle with some Parmesan cheese and drizzle with a little oil, if you like. If you want it a little more liquid, you can save some of the cooking water and add it to the plate.