Spaghetti with Basil and Tomato
1 serving:
- ¼ pound of spaghetti
- 4 ¼ water for cooking
- ½ cup cherry tomatoes
- 1 garlic clove
- 1.5 tablespoons of olive oil
- Salt to taste
- Five leaves of basil
1. Pour the water into the No Break Pasta Pot and Strainer and set it to boil. When the water boils, add
two pinches of salt and add the pasta.
2. Soak the tomatoes in warm water for a few minutes to make peeling easier.
3. Once peeled, cut the tomatoes and remove the seeds.
4. Fry the garlic with a 1 tablespoon of olive oil over low heat until the color turns to golden-brown.
Then, add the tomatoes and mix well.
5. Add about two pinches of salt and cook on high heat for about 10 minutes.
6. Chop the basil into little pieces and when the pasta is ready, drain directly from the No Break Pasta
Pot and Strainer, dress it with sauce and serve.
Spaghetti with Garlic, Oil and Hot Pepper
1 serving:
- ¼ pound of spaghetti
- 6 ¼ water for cooking
- ½ cup cherry tomatoes
- ½ garlic clove
- 1 hot pepper
- 3 tablespoons of olive oil
- Salt
1. Pour the water into the No Break Pasta Pot and Strainer and set it to boil. When the water boils, add
two pinches of salt and add the pasta.
2. Peel the garlic and cut it into small pieces. Fry the garlic in a pan using 1.5 tablespoons of oil. Add the
chili.
3. Turn off the pan and remove the chili from the oil.
4. Just before the pasta is cooked, drain it directly from the No Break Pasta Pot and Strainer and
combine the oil and the pasta.
5. ** recommended to not dress with any type of cheese.