And here is a recipe I (kind of) made up myself thinking of my student years back in Greece. The classic tomato sauce for the spaghetti any student could cook, one way or the other, and afterwards would have a watery texture (!). It is considered one of the easiest and cheapest recipes after all. And I took it a step further with adding some roasted pine nuts and some fresh ingredients!
You can also use this sauce with white rice for vegetarians, with some chicken and bake it in the oven or on the bread and make some bruschettas. My version of it is inspired by the Mediterranean cuisine, with the pine nuts, the olive oil, the fresh basil and the tomatoes. All those tastes and smells travel you into some island in Greece or some resort in Italy. Along with this type of noodles I love, Asian style thick ones, this recipe was indisputably worth the risk!
100 gr cherry tomatoes
50gr roasted pine nuts
1 onion in cubes
1 red onion in cubes
3 – 4 garlic cloves minced
1 can tomato sauce (approximately 200gr)
fresh ground pepper
dried and fresh basil
extra virgin olive oil
In a medium pot heat the olive oil and throw in the onions. Let them get soft for some minutes and then throw in the minced garlic. Stir for about 5 minutes till everything gets softer. Throw in the tomatoes and let them get out their juice. Add salt and pepper and some dried basil.
Now it’s time for the tomato sauce. Add some extra water and let it boil for about 10 minutes.
In a large pot boil some water and cook your noodles according to package instructions. I prefer the thick Chinese noodles because they are already full of taste by themselves. So imagine if you combine it with a sauce like that!
While the sauce and the noodles are being cooked, on a small frying pan with medium heat, bake the pine nuts till they get golden brown. As soon as the noodles are ready, throw them on a plate, add some of the Mediterranean read sauce, the pine nuts with some Parmesan and some fresh basil on top for extra taste.