650 g of sweet herb with leaves
750 g of ripe tomatoes
2 tablespoons of water
1 teaspoon of salt
1/3 cup of olive oil
1/2 teaspoon of Calabrian red pepper flakes
1/2 teaspoon of oregano
500 g of spaghetti
650 g of sweet herb with leaves
750 g of ripe tomatoes
2 tablespoons of water
1 teaspoon of salt
1/3 cup of olive oil
1/2 teaspoon of Calabrian red pepper flakes
1/2 teaspoon of oregano
500 g of spaghetti
Clean the sweet herb and remove any tough leaves
Cut the sweet herb into 2.5 cm pieces and soak them in cold water for 30 minutes
Cut the tomatoes into small pieces
Combine the tomatoes, drained sweet herb, and a little salt in a pot with 1 cup of water
Bring to a boil, then simmer with the lid on for 30 minutes
Remove from heat and blend rapidly using a processor
In a large pan, sauté the olive oil, Calabrian red pepper flakes, and oregano over low heat for 1 minute
Add the tomato puree and sweet herb, season with salt, and let the liquid reduce by 10 minutes
Cook the spaghetti in plenty of boiling water with salt until al dente
Drain
Transfer the pasta to a large frying pan, add high heat, then add the sauce and stir-fry for 1 minute using two forks until the pasta absorbs the sauce
Serve hot
Serves 6 portions.
