John Myers
Contents
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Ingredients
- 250 g Egg pasta spaghetti
- 500 g Tomatoes
- 200 g Leeks
- 200 g Carrots
- 200 g Fresh onions
- 200 g Fresh celery
- 100 g Freshly grated Parmesan
- 4 tbsp Sunflower oil
- 1 tbsp Butter
- Black pepper from the mill
- Sea salt from the mill
- Dried thyme
Instructions
- First we cut the tomatoes crosswise at the base of the stalk and scald them with hot water. Rinse with cold water, peel and quarter.
- Peel the carrots, onions and celery and cut into cubes.
- Bring 2 liters of water with 2 tablespoons of salt and a little oil to a boil in a large saucepan. Add the spaghetti and cook according to the instructions on the packet. Drain through a sieve and briefly rinse in cold water, then drain. Heat the butter in a pan and toss the spaghetti in it.
- In between, heat the oil in another casserole and first steam the onions, carrots and celery until translucent. Then add the tomatoes (not pitted) and let simmer uncovered. Add the leek and cook for approx. 1 minute. Season well with salt, pepper and thyme.
- Mix the spaghetti with the vegetables in a bowl and sprinkle with grated Parmesello. Arrange on preheated plates and buon appetito!
Nutrition
Serving: 100gCalories: 169kcalCarbohydrates: 13.4gProtein: 4.8gFat: 10.7g
