John Myers
Ingredients for 1 servings:
- 100 g pasta, mini spirals
- 4 tomatoes
- 1 shallot(s)
- 3 cloves garlic
- 1 tsp tomato paste
- 1 tsp mustard with dill
- 20 g wild garlic, fresh, leaves only
- Sea salt, from the mill
- Pepper, colorful, from the mill
- 1 pinch(s) of sugar
- chili flakes
- Fat, for the pan
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Pasta with homemade tomato sauce and wild garlic
Cook the pasta in salted water (or broth). Score the tomatoes crosswise on the bottom, place them in a bowl, pour boiling water over them, then rinse and peel them. Then cut them into small cubes. Heat the fat in a pan over medium heat. Peel and finely dice the shallot and add it to the pan. Peel and finely dice the garlic, add it to the pan and sauté until translucent. Add the tomato paste and mustard, stir well. Now add the diced tomatoes to the pan, season with the spices, add a little pasta water and simmer for about 5 minutes. Roll up the wild garlic leaves, cut them into fine strips, mix them into the tomato sauce, turn off the heat and let them simmer with the lid on for 5 minutes. Arrange the pasta on a plate and pour the tomato sauce over it. This goes well with fried eggs or anything pan-fried.
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