Spaghetti alla poveraccia: the recipe for a quick and easy starter

ingredients
  • Cherry tomatoes or datterini
    500 grams

  • Spaghetti
    400 grams
    • 365 kcal

  • Grated parmesan cheese


    30 grams
    • 380 kilocalories
  • Garlic
    1 clove
    • 0 kcal

  • Extra virgin olive oil
    to taste
    • 0 kcal

  • Fine salt


    to taste
    • 21 kcal
  • Oregano
    to taste

  • Basil
    to taste
    • 15 kcal

Calories refer to 100 grams of product

the poveraccia spaghetti I am a first course very simple and quick to make, ideal for a last minute lunch. To prepare them, in fact, you will only need them spaghetti Where spaghetti, Cherry tomatoes, Oregano, Parmesan cheese grated basil, basic ingredients of this recipe, to which you can also add olives, capers or breadcrumbs, according to your availability. An easy and delicious pasta dish, ready in very short time, and everyone will love it. Here’s how to prepare them.

How to prepare spaghetti alla poveraccia

Spaghetti alla poveraccia the recipe for a quick and easy
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Wash the cherry tomatoes, cut them in half (1) and set aside. Cook the spaghetti in plenty of salted boiling water (2). Meanwhile, brown the garlic in a non-stick pan (3).

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Add the cherry tomatoes, salt and cook over high heat (4), covered, for a few minutes. Almost when cooked, add the oregano. Drain the spaghetti al dente and pour into the pan with the sauce, add the grated Parmesan (5) and stir. Your spaghetti alla poveraccia are ready to be served with a few basil leaves (6).

Advice

For a more complete vinaigrette, add the cherry tomatoes Olives black stitched, I capers and the anchovy. If on the other hand you want to give a spicy note to the dish, add a little Chili.

You can enrich the alla poveraccia spaghetti with fried bread: heat extra virgin olive oil in a pan, add 50 grams of breadcrumbs you hate breadcrumbs grated and toasted in a pan with salt, pepper and Parmesan cheese. Used the fried bread for garnish the dish.

If you don’t have cherry tomatoes available, try the poor spaghetti, made with breadcrumbs, olives, capers, and anchovies in oil.

storage

It is advisable to consume alla poveraccia spaghetti immediately after preparation, to get the most out of it. However, you can make the sauce ahead of time and cook the spaghetti right before serving.

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