Spaghetti vegetarian

Fast cuisine for healthy athletes, 1st course

Simple, quick and very healthy. Only the spaghetti needs cooking. The rest is cut up and mixed  together. Then stir everything up with the hot spaghetti. No hot oil, no fat spitting and next to no or little mess in the kitchen. So you can save time as well!

Only the spaghetti needs cooking

Cook the spaghetti al dente in a pot of boiling saltwater. Meanwhile, use abundant olive oil to stew the garlic and chilies in a pan. Drain the pasta and mix it with the oil in the pan. Coat the result with parsley, add salt and pepper, stir once more and serve immediately.

Spaghetti with cocktail tomatoes, basil, garlic, chilies and olive oil.

This recipe is simply delicious using sun ripened tomatoes. A warm dish, which can also be enjoyed as a cold salad on picnics, however.

For 4 normal eaters:
450g spaghetti (spaghettini or linguine)
300 - 400 g cocktail tomatoes, red and yellow
2 handfuls of basil leaves (or even more)
3 chilies, finely cut
3 cloves of garlic, peeled and cut thin
1 tablespoon of balsamic vinegar or balsamic paste
6 - 8 dashes of the finest olive oil
Sea salt and finely ground black pepper

Pour the pasta into a pot of boiling saltwater and cook al dente according to the instructions on the package. Meanwhile, cut the tomatoes in half and put them together with the spices, garlic, vinegar and olive oil in a big bowl. Season to taste. Use your hands to mix everything and gently press the tomatoes while doing so. Let it rest until the pasta is cooked.  Drain the spaghetti into a colander and mix with the tomatoes while still hot. If needed, season to taste and serve.
 
Light, delicious and very healthy!