Ingredients to make Spaghetti to the gardener:
- 300 grams of spaghetti (other than “egg”).
- 100 grams of fresh chives.
- 200 grams of tomatoes.
- 300 grams of zucchini.
- 50 grams of green pepper.
- 2 cloves of garlic.
- 50 grams of grated Parmesan cheese.
- 1 deciliter of virgin olive oil.
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How to make Spaghetti in the gardener:
- Cook the pasta in boiling salted water for about 8 minutes, making sure it is al dente (slightly hard, not raw on the inside).
- Once the pasta is cooked, drain it and cool it under running cold water.
- When it is cold and drained, add a little olive oil and stir so that it does not stick together.
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- Blanch the tomatoes in boiling water for 2 minutes.
- We refresh in cold water, peel them and cut into cubes.
- Cut the courgettes into small cubes as for ratatouille and cut the fresh chives and green peppers in the same way.
- We fillet the garlic.
- Heat the oil in a large saucepan and sauté the fresh chives without letting them color.
- Add the green pepper, zucchini, tomato and garlic; let it cook for 15 minutes over low heat.
- Season to taste with pepper and salt.
- When the vegetables are cooked, add the cooked spaghetti to the casserole and let the pasta and vegetables cook for 5 minutes.
- We take out individual plates and in a separate sauce boat the grated cheese so that each diner can prepare it to taste.
