one pot pasta tomato in southern france
Servings: 2
ingredients:
- 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
how to:
- 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.
Notes
Spaghetti: I used spaghetti w/ a cooking time of about 8-10 min.
Garlic & chili peppers: If you like you may add a mild or strong garlic note as well as a mild or hot chili feeling. Combine as you like.
Mozzarella: You may substitute grated parmesan or grated pecorino for mozzarella.
If necessary you may store the pasta in the fridge for up to a day. Reheat in the microwave.