We cook the pasta in boiling water with salt for about 8 minutes, ensuring that it is left (slightly hard, not raw inside).
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make spaghetti to the gardener: |
| For 4 people :: 300 grams of spaghettis (not to be |
Ingredients to make spaghetti to the gardener:
2. Once the pasta is cooked, we drain it and cool under the cold water jet.
3. When it is cold and drained, we add some olive oil and stir so that it does not stick to each other.
4. We reserve.
5. We scald the tomatoes in boiling water for 2 minutes.
6. We cool in cold water, peel them and cut into dice.
7. We cut the zucchini into small dice as for ratatouille and give the same cut to fresh scallions and the green pepper.
8. The garlic we fille them.
9. We heat the oil in a large casserole and sauté the fresh scallions without fucking color.
10. We add the green pepper, zucchini, tomato and garlic, let it cook for 15 minutes over low heat.
11. We salt and pepper to taste with pepper and salt.
12. When the vegetable is cooked, we add the cooked spaghetti to the casserole and let the pasta and vegetables set for 5 minutes.
13. We take out individual dishes and in a salsera apart the grated cheese so that each diner prepares it to taste.
