Serves 1
Directions
- 1Dice a quarter of a white onion and mince some garlic.
- 2Sauté the diced onions on low heat until they are translucent, adding a little bit of salt to release moisture.
- 3Sauté the minced garlic and add some crushed chili flakes, cooking for a little bit longer.
- 4Add tomato paste and cook it out until it is very dry, without burning it.
- 5Add tomato sauce and seasonings: bouillon, granulated garlic (too much by accident), granulated onion, and more salt.
- 6Add a good amount of water to the sauce.
- 7Add pasta to the sauce and let it simmer, adding more water risotto-style and a bay leaf.
- 8Continuously stir the pasta to prevent it from sticking to the pot.
- 9Grate some Parmesan cheese and add crushed black pepper to the dish.
- 10Plate the dish and grate some fresh Parmesan on top.
Ingredients
- 0.25 a quarter white onion, diced
- garlic, minced
- a little bit salt
- some crushed chili flakes
- some tomato paste
- some tomato sauce
- a little bit bouillon
- too much granulated garlic
- granulated onion
- a good amount water
- some pasta
- 1 bay leaf
- some Parmesan cheese, grated
- some crushed black pepper
- some fresh Parmesan, grated
Equipment
cherry stoppot
Tips
- Next time, parboil the pasta outside of the sauce to reduce cooking time.
- Keep stirring the pasta to prevent it from sticking to the pot.
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