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It’s pasta time – one pot pasta time (again)!
I tried a very simple, but nevertheless delicious pasta dish: the mother of all Italian pasta dishes. So let’s take:
- 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.
- Italian tomatoes (pulp or mashed or even only skinned)
- Italian tomato purèe (the double concentrated fellow…)
- dried tomatoes in olive oil
- dried basil
- some anchovis
- some spring onions
- …& spaghetti!
For the record:
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 the 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.
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.
Anything more waiting to be said?
Maybe you’ve noted that I always use dried Mediterranean herbs in one pot pasta dishes. First of all it’s winter & fresh Mediterranean herbs are rare & poor (my window sill is empty!)… However, I found that dried herbs cooked together w/ everything else create an intensive aroma which we need for our one pot pasta experiments.
Therefore I recommend to use dried herbs for this type of dish!
The businesswoman w/ too many office hours thinks
I’m still an absolute fan of these pasta dishes… as I stated before. It’s a fast & easy affair achievable for anybody who loves pasta… (I cannot imagine anybody who doesn’t!).