These spaghetti were prepared by dear family friends, Romano and Anna, from whom I got the recipe many years ago. A simple tomato sauce flavored with rosemary, in my opinion a fundamental touch for the success of the recipe, chopped almonds and fresh and fragrant rocket. A drop of good oil (for a good oil tap here) and that’s it. Let’s see in detail!
Preparation time about 40 minutes
Vegetarian dish
Ingredients for 4 servings
- 350 gr spaghetti
- 800 gr canned tomatoes
- 1 garlic glove
- 2 branches of rosemary fresh and fragrant
- 4 table spoons of not too finely chopped almonds (or sliced)
- 300 gr fresh rocket
- extra virgin olive oil (For a good oil tap here)
- salt and pepper
Method
In a saucepan, lightly fry the clove of garlic and the sprigs of rosemary in two tablespoons of oil, then add the tomato, season with salt and pepper, lower the heat and let it cook until the sauce is done. It will take about 30 minutes. Every now and then we mix.
Meanwhile, chop the almonds, not too finely, and keep them aside. We can buy almonds already chopped or sliced.
We wash the rocket, dry it well and shred it with a knife. Let’s keep it aside.
When the sauce is almost ready, put a large pot of water on the fire and when it reaches a boil add a tablespoon of coarse salt and throw the pasta. We mix to get it all into the water and let it cook according to package instructions (we will drain the pasta a couple of minutes earlier than suggested on the package to eat the pasta “al dente”). Let’s taste the sauce, adding salt and pepper if necessary, remove the garlic and rosemary.
Drain the pasta well, transfer it to a bowl then add the tomato sauce, 3/4 of the rocket and three tablespoons of almonds. Mix well then sprinkle with the remaining rocket and almonds. Let’s serve it hot!
