Pan roasted tomatoes spaghetti
Ingredients (serves 1)
- Follow the “healty eating plate” method to determine amounts.
- Spaghetti
- Cherry tomatoes
- Egg
- Grated aged cheese (lactose-free in case of intolerance)
- Roasted nuts
- Garlic
- Onion
- Oregano
- Extra virgin olive oil
- Pepper
- Salt (skip in case of hypertension or fluid retention)
Method
- 1. Peel and chop the garlic and onion very thinly. Fry it in a pan with a bit of olive oil for ten minutes. Add the whole tomatoes, mix, and let it cook very slowly.
- 2. Chop the roasted nuts and add to the saucepan and stir.
- 3. Boil an egg for about then minutes in boiling water. When cooked, cool, peel and grate the boiled egg.
- 4. Cook the spaghetti in a pot with abundant water according to package instructions. Drain and directly add to the sauce, add the boiled egg and mix together.
- 5. Season with salt, pepper, oregano, and grated cheese.
- 6. Off the heat add a splash of water and stir until the cheese melts and everything is combined.
