Pasta Asciutta Recipe
Pasta Asciutta has a grand taste. Pasta Asciutta gets its taste from pasta mixed with vegetable and topped with nutmeg. Pasta Asciutta is inspired by many restaurants worldwide.
Ingredients
| Onion | 1 , chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Olive oil | 5 Tablespoon | |
| Celery root | 1/2 , grated | |
| 3 tomatoes, peeled and cut up | ||
| Sweet basil | 2 Tablespoon | |
| 2 cups broth or bouillon | ||
| Salt | To Taste | |
| Pepper | 1 | |
| Nutmeg | ||
| Tomato ketchup | ||
| Ripe olives | 4 , sliced | |
| Spaghetti | 1/2 Pound | |
Directions
Brown onion and garlic in several tablespoons oil in a sauce pot.
Add celery root, tomatoes, and basil.
Cook 3 to 5 minutes.
Stir in broth and simmer over low heat 20 to 30 minutes.
While cooking, season with salt, pepper, nutmeg and ketchup to taste.
Strain the mixture and add sliced olives.
Cook spaghetti in boiling salted water 8 to 12 minutes (or follow package directions).
If desired, add 2 tablespoons cooking oil to the boiling salted water.
Drain; toss spaghetti with hot sauce.
Add celery root, tomatoes, and basil.
Cook 3 to 5 minutes.
Stir in broth and simmer over low heat 20 to 30 minutes.
While cooking, season with salt, pepper, nutmeg and ketchup to taste.
Strain the mixture and add sliced olives.
Cook spaghetti in boiling salted water 8 to 12 minutes (or follow package directions).
If desired, add 2 tablespoons cooking oil to the boiling salted water.
Drain; toss spaghetti with hot sauce.
Chef
