Spaghetti with cherry tomatoes

Ingredients for 4 servings:

• 500 g pasta (spaghetti)
• 1 carrot(s)
• 1 celery
• 1 clove(s) garlic
• 600 g cherry tomatoes, ripe
• 3 tbsp olive oil
• 1 bay leaf
• ½ tsp oregano
• 1 tsp thyme
• Salt
• pepper
• 3 tbsp parsley, fresh
• 80 g Parmesan

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Italian for connoisseurs

Grate the carrot, finely chop the celery, and chop the garlic. Heat the oil and sauté the vegetables for 5 minutes. Add the whole tomatoes and dried herbs and simmer, covered, for about 20 minutes. Cook the spaghetti in salted water until al dente. Remove the bay leaf from the sauce, season with salt, pepper, and toss with freshly chopped parsley. Pour the sauce over the pasta, sprinkle with freshly grated Parmesan cheese, and serve immediately. The meal is quick to prepare, but eaten slowly, with all the senses and time for conversation, with wine and a final espresso: black, sweet, and hot. That’s the Italian way of life. Be inspired and bring some of it home. The great German poet Johann Wolfgang von Goethe also knew this. On a trip to Italy on April 13, 1787, in Palermo, he said: “The garden fruits are wonderful, especially the salad, tender and flavorful like milk…”