in Italy

Spaghetti in thyme cream with cocktail tomatoes

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Ingredients for 2 servings:

  • 250 g pasta (spaghetti)
  • 1 shallot(s)
  • 1 clove(s) garlic
  • 2 tbsp olive oil
  • 1 bunch thyme, fresh
  • 200 ml cream
  • Salt and pepper, ad mill
  • 250 g cherry tomatoes
  • possibly Parmesan, freshly grated

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the spaghetti al dente. In the meantime, dice the shallot and garlic clove. Finely chop the thyme, leaving only a few small sprigs. Heat the oil in a pan and sauté the shallot and garlic until translucent. Add the finely chopped thyme and sauté briefly. Pour in the cream and season with salt and pepper. Allow the sauce to reduce slightly. Halve the cherry tomatoes and place them in a bowl. Drain the spaghetti and place them on top of the tomatoes. Pour the prepared sauce over the sauce and mix everything well. Garnish with the remaining thyme sprigs and, if desired, sprinkle with freshly grated Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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