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Spaghetti Con Pomodoro E Rughetta

Meal.Mates's picture
  Spaghetti 1 Pound (500 Gram)
  Ripe plum tomatoes 10 Ounce (300 Gram, Red Ones)
  Garlic 4 Clove (20 gm)
  Roquette 2 Ounce, chopped to 1/3 cup (50 Gram)
  Olive oil 20 Milliliter (1 1/2 Tablespoon)
  Salt To Taste
  Black pepper To Taste

Skin the tomatoes by first plunging them into boiling water for a few minutes.
Chop finely and place in a large bowl together with the finely chopped garlic and coarsely chopped rocket.
Add the olive oil and salt and pepper to taste and leave for at least 2 hours.
Cook the pasta as usual, drain and stir in the sauce.

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