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🍝 Spaghetti with fresh tomatoes and cress

595 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Bring a large pot of salted water to a boil.
  2. 2. Add the spaghetti to the boiling water and cook until al dente (firm to the bite).
  3. 3. Wash the tomatoes thoroughly under running water.
  4. 4. Remove the hard stem area from the top of the tomatoes.
  5. 5. Cut the tomatoes into small cubes.
  6. 6. Peel the garlic cloves from their skin.
  7. 7. Slice the garlic into very thin slices.
  8. 8. Heat the oil in a large frying pan.
  9. 9. Add the garlic slices to the hot pan.
  10. 10. Sauté the garlic briefly until it has not changed color.
  11. 11. Add the diced tomatoes to the pan.
  12. 12. Sprinkle the chili powder over the tomatoes.
  13. 13. Add the drained capers to the pan.
  14. 14. Let the tomato mixture cook for 2 to 3 minutes.
  15. 15. Wash the watercress under running water.
  16. 16. Shake the cress dry to remove excess water.
  17. 17. Drain the cooked spaghetti in a colander.
  18. 18. Return the drained noodles to the pan with the tomato sauce.
  19. 19. Season the dish with salt to taste.
  20. 20. Add freshly ground pepper.
  21. 21. Add some lemon juice.
  22. 22. Mix everything well so the noodles absorb the sauce.
  23. 23. Divide the noodles onto the plates immediately.
  24. 24. Sprinkle each dish with the fresh cress.

Nutrition per serving