First things first: This recipe is not totes my own creation. It’s supposed to be a superfamous alltime Italian classic but I only discovered it recently in a cookbook from Nadia Sawalha and adjusted it to my own taste. And with adjusted to my own taste I usually mean adding more garlic. This time is no different.
I so so so wish I had known this recipe when I was a student, it would’ve cheered up a lot of broke ass end of the months. Every student usually has their signature “I’m broke”-dish. I had a friend who survived on fishfingers and frozen spinach. Heaps of students went and probably still go for pasta-pesto, a right classic. I usually made soup with whatever vegetable was in season or “risotto” with rice, a vegetable stock cube and whatever vegetable was in season. Best time ever.
175 gr. spaghetti
1 or 2 garlic cloves (depending on how much of a garlic fan you are)
2 tablespoons of tomatoe purée
a few leafs fresh basil, torn up if they are big (dried basil is tasty too, but very different)
some grated parmesan or mature cheese
Cook the spaghetti with a little splash of olive oil and some salt until ready. Y’all know the throw-the-spaghetti-against-the-wall-and-if-it-sticks-it’s-ready trick right?
Meanwhile, heat a spoon of olive oil in a frying pan. Crush the garlic in the pan and cook until soft, keep stirring (and Nadia says it’s not okay to burn it btw). Add the tomato purée while still stirring it all around.
Key-instruction for this recipe: add a couple of tablespoons from the pasta-water to your tomatoe-garlic mixture. It’ll make the sauce cling to your spaghetti. True story! Keep stirring.
When the pasta is ready, drain it and put it into the frying pan. Stir pasta, tomatoe sauce, some of the grated cheese and some basil leafs all together in the frying pan until it’s all mixed.
Serve with some basil and grated cheese on top. Some cucumber salad on the side is very nice too. But sides aren’t very studentey. Oh well.
Hasta la pasta!