Spaghetti with full tomato sauce and pure gold cheese
- Main Courses
- Young Cheese
- 4 pers
- 20 min
- Henri Willig Pure Gold by Wiebe Willig
- grams of Spaghetti
- gram Passata
- cloves of garlic
- tablespoon of sundried tomatoes
- tablespoon of olives
- red pepper
- Olive oil as needed
A delicious spaghetti, rich in simplicity and flavour
Chop the onion and pepper into pieces
Heat the (frying) pan with olive oil
Fry the onions and peppers until they colour slightly
Meanwhile, finely chop and add the garlic, sun-dried tomatoes and red pepper
You can add the red pepper with or without the seeds, without the pepper is less spicy
Now fry this together for about 5 minutes on medium-high heat
Then add the passata, let it simmer, stirring in between.
Cook the spaghetti according to instructions on the packet, here we used fresh spaghetti that had to cook for 4 minutes.
When the spaghetti is done, so is the sauce.
Serve the spaghetti and sauce together and grate a nice portion of Pure Gold by Wiebe Willig on top. This cheese has matured for several months, yet is soft enough to melt and has a full flavour.