Spaghetti Tricolore


Rating: 1.25 / 5.00 (4 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:








Instructions:

Briefly blanch (scald) tomatoes with hot water, remove skin and seeds. Cut into coarse pieces and lightly wilt for 20 min together with the roasted broccoli heads (use the stems for a soup). The juice should be practically evaporated.

Add the pressed garlic, season and continue repeatedly for 5 min.

Serve over the spaghetti cooked “al dente”.

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