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🍝 Spaghetti with Garlic, Chili, and Fresh Tomato Sauce

713 kcal · 25 min · 4 servings

Ingredients

• 500 g spaghetti (from durum wheat semolina)
• 1 tomato
• 5 garlic cloves
• 2 chili peppers
• 5 tbsp parsley
• 2 tsp vegetable broth powder (delicate broth)
• 100 ml olive oil (extra virgin)
• 40 g hard cheese (e.g. Grana Padano, 1 year maturity)
• 1 tsp basil
• 1 tsp oregano
• 0.5 tsp salt

Instructions

1. 1. Bring water to a boil and cook the spaghetti until al dente. Just before draining, ladle out two large cups of the pasta water and set it aside.
2. 2. Grate the hard cheese finely and set it aside. Dice the tomato into small cubes and place them in a bowl.
3. 3. Finely chop the garlic. Sprinkle it with a pinch of salt and let it sit for a moment. Then mash the garlic pieces into a fine paste using a fork.
4. 4. Stir the garlic paste into the diced tomatoes.
5. 5. Chop the basil, oregano, parsley, and chili peppers finely and add them to the bowl as well.
6. 6. Stir the broth powder into the vegetable mixture to complete the seasoning.
7. 7. Pour the two cups of pasta water into the bowl and stir everything well.
8. 8. Drain the spaghetti and toss it in a hot pan for no more than one minute.
9. 9. Add the prepared seasoning mixture to the pasta in the pan and mix everything thoroughly.
10. 10. Fold the grated hard cheese into the pasta. It helps the sauce stick well to the noodles.
11. 11. Drizzle the cold olive oil over the finished dish only at the very end and mix it briefly.
12. 12. Do not heat the olive oil beforehand, as it loses flavor and quality if heated.
13. 13. Add a little more grated hard cheese on top as a garnish if desired.

Nutrition per serving

• kcal: 713
• Protein: 19 g · Fett/Fat: 30 g · Carbs: 92 g