THE baked spaghetti nests with mozzarella and vanilla tomato sauce I am a first course as easy to make as it is delicious in flavor and original in presentation. Variation on the theme of the classic Spaghetti al pomodoro with the sweet and sweet aroma of vanilla which contrasts deliciously with the slightly tangy sweetness of the tomato.
The recipe is very easy: well-cooked spaghetti al dente then seasoned, they are placed in the form of small nests and filled with the mozzarella cheese. Ten minutes in the oven and here’s a ready quick dish and satisfying that will appeal to young and old at every opportunity.
If you like the idea to bring to the table spaghetti nests Also fun and appetizing alternatives are the fried zucchini spaghetti, mozzarella and pesto, and pasta fritters.
If, on the other hand, you are a fan of deacoppiata tomato and mozzarella in all its forms, you can taste the rigatoni flan, the gnocchi alla sorrentina and the pancarrè lasagna with tomato, mozzarella and basil.
OTHER TASTY RECIPES: Spaghetti with tomato, vanilla and fried capers, Spaghetti with raw tomato, Penne with raw tomato and vanilla
How to prepare: Baked Spaghetti Nests with Mozzarella and Vanilla Tomato Sauce
To prepare the baked spaghetti nests with mozzarella and vanilla tomato sauce, start with the sauce. Rub the garlic at the bottom of a non-stick saucepan, add the oil and leave to flavor over low heat. Add the tomato puree, the vanilla seeds extracted from the pod, the basil, salt, pepper and sugar. Stir and reduce until the sauce thickens.
Boil the spaghetti in abundantly salted boiling water, drain until al dente and mix with the prepared sauce. Transfer them to an oiled baking dish sprinkled with breadcrumbs, forming 6 nests with a fork.
Place a few cubes of mozzarella in the center of each and brown them in the oven at 220 ° for 10 minutes. Remove from the oven, transfer the oven-baked spaghetti nests with mozzarella and vanilla tomato sauce to serving plates and serve.