Tomato and Rocket Spaghetti
Step 1/7
- 60 g carrots
- 60 g celery
- 60 g onions
- ½ clove garlic
Finely chop onions, celery, carrots and the garlic, in order to prepare the Italian “soffritto”
Step 2/7
- 60 g pancetta
- extra-virgin olive oil
Put a few spoons of extra-virgin olive oil in a tall pot, with the soffritto and the pancetta. Stir and let it cook at low heat – at least 10 minutes – with continuous stiring so it doesn’t burn, until lucid
Step 3/7
- 350 g potatoes
- 5 cherry tomatoes
- salt
- pepper
- rosemary
After 10 minutes, cut the potatoes in small pieces and add to the soffritto, together with the tomatoes, a pinch of salt and pepper. Stir everything, cover with a lid and cook for 20 minutes at low-mid heat. Be careful to not burn because it’s cooking with no water, potatoes should stick to the pot but not burn, for that you should stir frequently.
Step 4/7
- 700 cl water
Add the water and let it cook for another 20 to 25 minutes on mid/high heat with the lid. Always stiring so nothing get burned, if you need more water feel free to put it as needed
Step 5/7
- 120 g Short pasta
Bring water to boiling, add salt and put the pasta in the water, let it cook for the cooking time on the pasta box
Step 6/7
- 60 g Provola cheese
- Parmesan cheese
When the pasta is ready, remove from the heat and add Parmesan cheese and the provola. Stir everything until melting
Step 7/7
Serve it and enjoy with some pepper and Parmesan cheese on top!
in Berlin