Spaghetti jump
Instructions
Drain the peeled tomatoes and pass half the Mashers.
Chop the onion and let it wilt in 4 tablespoons oil for 10 minutes.
Combine tomatoes, chopped herbs and cook for 15 minutes over medium heat.
Pour the milk and thicken the sauce.
Boil spaghetti in salted water until al dente, drain and pour into the pan with the sauce.
Get them seasoning by mixing, add chopped mozzarella, let it melt over high heat stirring constantly and serve immediately.
Ingredients and dosing for 4 persons
- 350 g of type pasta spaghetti
- 700 g of peeled tomatoes
- 125 g of mozzarella
- 10 cl of milk
- 1 onion
- Parsley
- Thyme
- Oregano
- Marjoram
- Basil
- 4 tablespoons of olive oil
- Salt