John Myers
Garlic Tomato Spaghetti
The perfect garlic tomato spaghetti recipe with a picture and simple step-by-step instructions.
- 250 g Spaghetti
- 1 tsp Salt
- 2 tbsp Olive oil
- 10 Garlic cloves in chilli oil
- 300 g Mini vine tomatoes
- 200 ml Coconut milk
- 1 tbsp Chili oil
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 tsp Mild curry powder
- 2 Half tomatoes for garnish
- Grated Italian hard cheese (finished product)
- Cook the spaghetti according to the instructions on the package in salted water (1 teaspoon salt) until al dente and drain through a kitchen sieve. Cut the garlic cloves into thin slices. Cut the mini vine tomatoes crosswise, pour boiling water over them, rinse with cold water, peel and dice. Heat olive oil (2 tbsp) in a pan, fry garlic slices in it / stir-fry, add the tomato cubes, sauté / stir-fry briefly, deglaze / pour over with the coconut milk and add chilli oil (1 tbsp), coarse sea salt from the mill (2 strong Pinches), colored pepper from the mill 8 2 big pinches) and mild curry powder (1 teaspoon) and let everything simmer for about 5 minutes. Fold in the spaghetti. Serve garlic tomato spaghetti, garnished with tomato halves and sprinkled with hard cheese.
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