250 g cocktail vine tomatoes - 10 g Italian seasoning - 1½ tbsp sunflower oil - 75 - 100 g spaghetti - 50 g coarsely grated hard cheese (Parmesan, Pecorino, extra mature Dutch cheese or cheddar)
Mix in a bowl of the Italian seasoning with the sunflower oil. Cut the cocktail tomatoes into small cubes and mix these with the seasoned oil. Bring an ample amount of water to a boil and cook the spaghetti ‘al dente’ according to the instructions. Mix half the grated cheese with the tomato mixture. Drain the cooked spaghetti and immediately mix this with the cold tomato mixture. Serve straight away in a soup plate and sprinkle the rest of the cheese over the pasta.
Add approx. 100 g raw courgette cut into thin strips. - Add some fresh red pepper to taste. - Replace the grated cheese with little cubes of new cheese or feta.Print this page