John Myers
Ingredients for 2 servings:
- 250g spaghetti
- 1 onion(s)
- 1 garlic clove(s)
- 100 g mushrooms, fresh
- 5 cocktail tomatoes
- some stalks of basil, fresh
- 1 can of pizza tomatoes (alternatively pasta or pizza sauce)
- Salt to taste
- Pepper to taste
- 2 tbsp oregano
- 50 g grated cheese, e.g. mozzarella
- n. B. Vegetable broth, instant, for 0.5 l
- ½ liter of water
- 2 tbsp olive oil
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes
Break the spaghetti in half. Finely chop the peeled onion and garlic clove, halve or quarter the cleaned mushrooms depending on their size. Quarter the tomatoes and roughly chop the basil leaves. Place everything in a large pot and add the pizza tomatoes. Season generously with pepper and salt and add about 2 tablespoons of oregano. Add about 2 tablespoons of grated cheese, the chopped basil leaves, the vegetable stock (mixed with boiling water), and the olive oil to the pot. Place the pot on the stovetop, stir the contents, and bring to a boil. Cook everything for about 10-12 minutes, stirring thoroughly every 2 minutes, even at the bottom of the pot to prevent the cheese from settling. Serve and garnish with very thinly sliced mushrooms, grated cheese, and fresh basil leaves, if desired.
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