John Myers
Ingredients for 4 servings:
- 500 g spaghetti (made from durum wheat semolina)
- 1 tomato(s)
- 5 garlic cloves
- 2 Pepper
- 5 tbsp parsley
- 2 tsp vegetable stock powder (delicatessen stock)
- 100 ml extra virgin olive oil
- 40 g hard cheese (e.g. Grana Padano, 1 year mature)
- 1 tsp basil
- 1 tsp oregano
- ½ tsp salt
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
incredible taste
First, cook the spaghetti according to the package instructions. Note: Just before the end of the cooking time, you’ll need two more ladles of the cooking water; don’t forget to use it. Grate the hard cheese. Cut the tomato into small cubes and place it in a bowl. Then finely chop the garlic, lightly salt it, wait a moment, and crush it (the salt turns the garlic into a paste when crushed). Add this to the bowl as well. Chop the basil, oregano, parsley, and chili peppers and add them to the bowl. Add the deli stock powder, and the seasoning mix is ready. Now add the two ladles of cooking water (be sure to use this water, as the pasta released a lot of starch during cooking, which we need). Mix everything well and let it stand for two minutes. If the seasoning mix tastes slightly oversalted, it’s ready. Drain the pasta well and toss in a hot pan for a maximum of one minute. Now add the seasoning mix, toss well, and then add the grated hard cheese. This acts as a thickener, and the liquid seasoning mix now combines with the pasta. Just before serving, drizzle with the cold olive oil and mix. Not before! The oil loses a lot of flavor and quality when heated. If desired, add some hard cheese on top. As with many Italian recipes, it’s the correct preparation that makes all the difference.
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