Spaghetti with fresh tomatoes, onion, garlic, salted anchovies, basil, mozzarella, dried chillies, black pepper and olive oil.
– 300 g of spaghetti
– a whole bulb of garlic, cloves sliced lengthwise
– 1 onion, chopped
– 4 salted anchovy fillets
– a handful of fresh basil
– 200 g of cherry tomatoes
– 150 g of diced fresh mozzarella
– salt and cracked black pepper
– olive oil
Another quick dish from our "pasta risottata" series where we cook pasta the same way we would prepare a risotto.
1st cooking pot -> bring salted water to a rolling boil but don't cook the pasta
2nd pan -> olive oil -> low heat -> sliced garlic -> chopped onion -> salted anchovies -> let the anchovies melt -> don't burn anything -> after 10 minutes add the pasta (we used a large skillet so the pasta fit inside nicely => toast the pasta a bit -> raise the heat to high -> pour with boiling water from the 1st pot (just to cover the pasta, a ladle at a time) -> when the water reduces add another ladle of boiling water -> gently move the pasta around the pan after it starts geting softer -> near the end (pasta is almost al dente) add the chopped tomatoes -> add half of the prepared basil -> toss to get everything creamy -> drizzle with olive oil -> let it cool down for a minute or two -> add mozzarella -> check for salt and black pepper -> drizzle a bit more olive oil -> add the last of the torn basil -> toss some more -> plate up and enjoy
Simple, quick and very delicious…🍝😋
by One-Loss-6497