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)
  • 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.