Cassio e Pepe Spaghetti
For 4 people
Preparation: 5 minutes
Cooking: 12 minutes
Disadvantages: simple
Budget: cheap
Ingredients:
- 500 grams of spaghetti
- 250 grams Pecorino Romano
- 1 tablespoon black pepper
- salt
Preparation:
Grate the pecorino into a large bowl. Grind black pepper in a mortar.
Immerse the spaghetti in a large pot of salted boiling water and cook according to the cooking time indicated on the package, for al dente cooking.
While cooking, take a ladleful of the boiling pasta cooking water and pour it into the large dish containing the pecorino.
Add crushed chillies and keep adding enough water to obtain a creamy sauce.
Drain the spaghetti.
Place them in a large bowl and mix well with the pecorino and pepper sauce.
Garlic, tomato, onion and corn spaghetti
For 4 people
Preparation: 20 minutes
Cooking: 1 hour 20
Disadvantages: simple
Budget: cheap
Ingredients:
- 500 grams of spaghetti
- 250 grams of cherry tomatoes
- 2 cloves of garlic
- 1 onion
- White wine 15 cl
- 2 sprigs flat leaf parsley
- 2 sprigs of basil
- 1 ear of corn
- 4 tablespoons olive oil
- 125 grams of Parmesan
- Salt, pepper
Preparation:
Unwrap the corn and soak it in a pot of boiling salted water for 1 hour. Drain it and with a good slicing knife, slice it to separate the base of the kernels. book
Peel and chop the onion. Strip and coarsely chop the parsley and basil. Peel and crush the garlic in a garlic press.
Brown the onion in olive oil in a saute pan for 5 minutes.
Add garlic and corn and fry for 2 minutes. Add whole tomatoes and mix for 2 minutes.
Deglaze with white wine, cover. Reduce heat and simmer for 10 minutes.
Immerse the spaghetti in a large pot of salted boiling water, following the cooking time suggested on the package for al dente cooking.
Drain the spaghetti and keep it in a bowl, pour the sauce and mix well on low heat for 3 minutes. Includes herbs.
Ladle soup onto plates and sprinkle with a little freshly grated Parmesan.
Buon hunger!
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