Pasta in insalata (o ai sette odori)
70 - 80 gr. di pasta (spaghetti o penne) a persona
1
pomodoro a persona
passata di pomodoro (facoltativa), 50-80 gr.
Prezzemolo
Origano
Basilico
Erba
cipollina
Aglio
Un
cipollotto
Questa
è la mia versione della pasta ai sette odori napoletana (in effetti, sono sei: io non inserisco il timo, che, secondo me, ha un retrogusto non sempre piacevole).
Mentre la pasta cuoce, far soffriggere
in olio, aglio (o un po' di aglio liofilizzato, oppure uno spicchio ben ripulito - senza buccia esterna e anima amara interna - da togliere però prima di servire perché non ve lo ritroviate in bocca!) e cipollotto sminuzzato, quindi aggiungere i pezzi di pomodoro, la passata di pomodoro (facoltativa) e,
infine, le erbe (come sempre, si possono utilizzare quelle liofilizzate). Far soffriggere e asciugare per pochi minuti, quindi, quando la pasta è pronta e scolata, farla saltare con il sugo. Chi vuole, può sminuzzarci sopra alcune fettine di mozzarella.
Pasta with herbs
Ingredients for 1 person
70-80 gr. of pasta (spaghetti or penne) per person1 tomato per person50-80 gr. tomato sauce (optional)ParsleyOrigan
BasilChives
GarlicHalf of a little onion
This is my version of the Neapolitan pasta of the seven herbs (in fact, they are six: I do not use any thymus, which, in my opinion, does not always give a pleasant aftertaste).While the pasta is cooking, fry in oil, some garlic (or a little of garlic powder, or a well cleaned clove - without its outer peel and the bitter inside - which is to take off before serving so that it will not end in your mouth!) and chopped onion, then add the chopped tomatoes, some tomato sauce (optional) and, finally, the herbs (as always, you can use the lyofilized ones). Let dry the mix for a few minutes, then, when the pasta is ready and drained, toss it with the sauce. Who wants, can add some tiny slices of mozzarella.
Pasta with herbs
Ingredients for 1 person
70-80 gr. of pasta (spaghetti or penne) per person1 tomato per person50-80 gr. tomato sauce (optional)ParsleyOrigan
BasilChives
GarlicHalf of a little onion
This is my version of the Neapolitan pasta of the seven herbs (in fact, they are six: I do not use any thymus, which, in my opinion, does not always give a pleasant aftertaste).While the pasta is cooking, fry in oil, some garlic (or a little of garlic powder, or a well cleaned clove - without its outer peel and the bitter inside - which is to take off before serving so that it will not end in your mouth!) and chopped onion, then add the chopped tomatoes, some tomato sauce (optional) and, finally, the herbs (as always, you can use the lyofilized ones). Let dry the mix for a few minutes, then, when the pasta is ready and drained, toss it with the sauce. Who wants, can add some tiny slices of mozzarella.
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