Dieser Beitrag enthält Werbung – advertising.
We are still in Southern France in a tiny & minimalistic kitchen … It’s pasta time: we often enjoy pasta dishes because they are so easy to create. I especially like the one pot pasta approach. It’s quite a long time ago that I posted about one pot pasta tomato, but it’s one of my favourites, although I adjusted the dish a touch.
Back then I thought about my approach as the mother of all Italian pasta dishes. Generally we are talking about:
- pasta
- tomatoes
- some cheese.
Is there anybody out there who never indulged in this mess?
To start w/ our special one pot pasta approach we need a lot of flavorings.
There are:
- Italian tomatoes (pulp or mashed or even only skinned)
- Italian tomato purée (the double concentrated fellow …)
- dried tomatoes in olive oil
- dried Italian herbs
- some anchovis
- some spring onions
- mozzarella
- … & spaghetti!
You may add fresh garlic and/or fresh/dried chili peppers if you like …
We start w/ chopping & dicing & mixing to get prepared for the one pot pasta moment. Then grab for a pan … & make sure from the very beginning that the pan is large enough for the spaghetti!
1st step: Fry the chopped spring onions, the chopped dried tomatoes & the chopped anchovies in olive oil for 4-5 min.
2nd step: Add the tomato mess, the water & the spaghetti.
3rd step: Bring it to a boil & let it simmer for about 12-15 min until there is a rather thick tomato sauce. (The spaghetti will also be ready at the end.)
When in Southern France I opted for a ready-to-use tomato pesto based on dried tomatoes … so replacing the Italian tomato purée & the dried tomatoes in olive oil. Instead of spring onions I used a medium white onion … & I used dried herbs of Provence.
Look at this spaghetti mess! Isn’t it mouth-watering?
Stop: there’s a last step to reach for excellence … Add the diced mozzarella, stir & let it simmer for 1-2 min until the mozzarella starts melting …
It’s delicious! Simply. Delicious.
Enjoy!
- 150 g spaghetti
- 3 tbsp olive oil
- 3 spring onions (or a medium white onion)
- 3-4 anchovies
- 3-4 dried tomatoes (in oil – about 25 g)
- fresh garlic – optional
- fresh or dried chili peppers – optional
- 1 can Italian tomato pulp (about 400 g)
- 1 can Italian tomato puree (about 70 g)
- a pinch of sugar
- 1 tbsp dried Italian herbs (or dried herbs of Provence)
- 1 buffalo mozzarella (about 125 g)
- 500 ml warm/hot water (from the tap)
- salt & pepper
- Chop the spring onions, the anchovies & the dried tomatoes.
- Dice the mozzarella.
- Mix tomato pulp, tomato purée & dried herbs.
- Start frying the spring onions, dried tomatoes, anchovies in olive oil for about 4-5 min.
- Add tomato mix, warm/hot water & spaghetti.
- Bring the mess to a boil & let it simmer (altogether about 12-15 min).
- Stir continuously to keep the spaghetti from sticking.
- Add a pinch of sugar to taste.
- Add salt & pepper as well.
- Finally add the diced mozzarella, stir once again & let it simmer – only for 1-2 min.
- Serve at once.
… an impression of Toulouse …
