John Myers
Ingredients for 1 servings:
- 3 tbsp tomato paste, triple concentrated
- 9 tbsp cream
- 1 tsp vegetable stock powder (e.g. yeast-free)
- 1 tsp herbs de Provence
- ¼ tsp garlic granules
- salt and pepper
- Sugar
- 150 g pasta of your choice
- e.g. Parmesan, grated
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes
tastes like Mirácoli with cream
I’ll begin this recipe with a confession. In our family, Mirácoli has always been considered the ultimate comfort food. It was always (!) served when the days were particularly bad, or when exams were coming up. However, the Mirácoli was never (!) made with water, as the recipe states, but always with cream. One Sunday, my mood was unexpectedly bad, and I needed Mirácoli, but the shops were closed. What now? I’ve developed my own Mirácoli, and it tastes just like the original, just with cream. Cook the pasta according to the package instructions. Finely grind the Herbes de Provence and granulated garlic in a mortar and pestle. If you don’t have a mortar and pestle, you can skip this step. Mix all the ingredients for the sauce in a bowl. Season to taste with salt, pepper, and a pinch of sugar, if desired. Drain the cooked pasta, add the sauce to the pot, and bring to a boil briefly. Either stir the pasta and sauce together or serve separately with the cheese. Note: The sauce also tastes great with 1 tablespoon of red wine. This also applies to the real Mirácoli.
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