Garlic spaghetti with robiola and basil tomatoes
very easy
40 mins
40 mins
Ingredients
- 7-10 Tbsp Ingredients for 4 people:
- 1 kg ripe tomatoes (e.g. San Marzano; alternatively 750 g of tomatoes in pieces per tin)
- 2 Onions
- 4 Garlic cloves
- 2 stem(s) Marjoram
- 4 TABLESPOONS Olive oil
- 7-10 Tbsp Sugar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 500 g Spaghetti
- 3 Stem(s) Basil
- 300 g Robiola (Italian cream cheese; alternatively double cream cheese)
Directions
- 1
Scratch tomatoes crosswise. Put them in a bowl and add boiling water. Then rinse with cold water and remove the skin. Cut the tomatoes into small pieces. Peel onions and garlic. Chop the onions finely. Crush 1 garlic clove finely, cut the rest into very thin slices. Wash the marjoram, shake dry and remove the leaves
- 2
Heat 1 tablespoon of oil in a saucepan. Sauté the garlic cubes and half of the onion cubes in it. Sprinkle with approx. 1⁄2 tsp. sugar and caramelise slightly. Add tomatoes and simmer covered for about 15 minutes. Season with salt and pepper
- 3
Meanwhile cook the noodles in plenty of boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet
- 4
Wash the basil, shake dry and pluck the leaves. Chop half the basil. Drain the noodles and let them drain. Heat 3 tablespoons of oil in a large frying pan. Fry the garlic slices until golden brown. Add spaghetti and whole basil and
- 5
sauté everything in garlic oil
- 6
Season tomato sauce with salt, pepper and sugar. Arrange garlic spaghetti with tomato sauce on four plates. Use two tablespoons of robiola to cut off 4 cams and spread them on the spaghetti. Serve immediately
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