Spaghetti Ala Marinara by Simon Tondo Recipe

Spaghetti Ala Marinara by Simon Tondo Recipe

Led by the famous restaurant Roots In Paris, Simon Tondo Take advantage of this relaxing time and enjoy a delicious family meal on your trip to Italy every Sunday.

Spaghetti Ala Marinara by Simon Tondo Recipe

Simon Tondo: “For this recipe that cooks from the center to the south Italy , The main thing is to find the right balance between different ingredients and their qualities. Compared to the traditional version, we can say “Spaghetto Ala Marinara” to feel more free.

Spaghetti Ala Marinara by Simon Tondo Recipe Simon Tondo

Ingredients
For 4/6 people
– 500 grams of spaghetti
– 500 g Beautiful Tomatoes (Datirino)
-olive oil
– 10 small caps per person
– 1 quintal of rose garlic
-2/4 Salt Anchovy
– Salt pepper

preparation
Peel a squash, grate it and soak it in warm water for 3 minutes. Heat the anchovies with olive oil, garlic and capers. Then add the tomatoes and let them cool. In the meantime, cook the pasta according to Al Dente’s instructions and set aside a bowl of boiling water. Add boiling water to the tomato preparation to make it nutritious and very tasty. Like a salad, mix your spaghetti with hot broth without removing too much starch. Finally, after the pasta is placed on the plate, you can add cheese (uncooked beef or lamb (6 months)) to give a nice round to the soup. Add olive oil. Buon Pranzo.

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