John Myers
Spaghetti with Broccoli Florets and Cocktail Tomatoes in Cognac-cream Sauce
The perfect spaghetti with broccoli florets and cocktail tomatoes in cognac-cream sauce recipe with a picture and simple step-by-step instructions.
- 500 g Spaghetti
- 1 piece Onion
- 3 piece Garlic cloves
- 500 g Fresh broccoli
- 150 g Cocktail tomatoes
- 150 ml Condensed milk 10% fat
- 40 ml Cognac
- 150 g Feta
- 4 tbsp Roasted pine nuts
- 3 El Sunflower oil
- Salt
- Pepper from the grinder
- Nutmeg
- Wash broccoli and cut into florets. Put in boiling salted water for 3 minutes. Scare off. Do not pour the water away, because the spaghetti will be cooked in it. Drain and quench.
- Heat the oil in a pan. Finely dice the garlic and onion and sauté. Deglaze with condensed milk, reduce a little and add the cognac.
- Halve the cocktail tomatoes. Stir into the cream sauce with the broccoli and pasta. Season with salt, pepper and nutmeg.
- Dice the feta cheese and fold in. Garnish with pine nuts and serve.
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