John Myers
Ingredients for 4 servings:
- 1 small onion(s)
- 2 tbsp oil
- 2 large carrots
- 1 piece(s) celeriac
- 150 g cherry tomatoes
- 2 can/n tomatoes, alternatively pureed tomatoes
- 2 tbsp tomato paste
- 3 pinches of salt
- some pepper
- 3 tbsp oregano
- 2 packs of mini mozzarella
- 500g pasta
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes
vegetarian, also tasty for meat eaters
Dice the onion and fry in oil. Cut the carrots and celery into small pieces, about 1 cm in size, and add to the onions. Fry for about 10 minutes on medium heat. In the meantime, halve the cherry tomatoes and puree the two cans of tomatoes with a hand blender; alternatively, you can use passata. Add the tomato paste to the vegetables, fry briefly, and then deglaze with the pureed tomatoes. Heat everything back up, season with salt, pepper, and oregano, and season to taste. Then simmer for 5 minutes. Meanwhile, bring plenty of pasta water to a boil and cook the pasta according to the package instructions. I recommend adding tagliatelle or spaghetti to the sauce. Finally, add the mozzarella balls to the sauce and simmer again until the mozzarella begins to melt slightly. Season again to taste. Serve the pasta with the sauce. Tip: For the carrots and celery, I recommend buying plain soup greens from the supermarket and using the leek in another dish.
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