John Myers
Ingredients for 4 servings:
- 4 large beef tomatoes, ripe, aromatic, approx. 1 kg
- 2 cloves garlic
- 4 tbsp fresh herbs, chopped (e.g. basil)
- 150 ml olive oil, very good
- salt and pepper
- 450 g spaghetti (durum wheat)
- e.g. Parmesan, fresh, grated
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
a great food combining recipe for all pasta fans – carbohydrates
Immerse the tomatoes in boiling water, remove with a slotted spoon, and rinse with cold water. Peel and dry on kitchen paper. Halve, press out the seeds, and cut into small cubes. Peel and finely chop the garlic cloves. In a bowl, combine the garlic, tomatoes, herbs, and olive oil, and season with salt and pepper. Cover and let stand for at least 30 minutes. Then cook the spaghetti in salted water. Drain the pasta well, return it to the pot, and stir in the sauce. Cover the pot and let stand for 2 to 3 minutes. Stir once more and serve immediately. Serve with the Parmesan cheese. Parmesan is considered a “neutral hard cheese” in food combining, making this Italian summer dish truly perfect.
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