I can always eat pasta. It does not get boring because of its versatility. Who has invented the pasta, the Chinese and Italians are still arguing about it. But it is clear that there is pasta since the 12th century in Italy. Census showed that around 400 different varieties exist.
I decided today for Spelled Whole Spirelli with a tomato and corn sauce. The dish is perfectly complemented by feta cheese. For this sauce are noodles with a coarse structure, like the spirelli, because the sauce sticks better. The preparation of the tomato sauce is needed as long as the pasta cooks in the pot. Sounds good, right?
Pasta with tomato and corn sauce and feta
A quick and delicious tomato sauce – in 20 minutes the food is on the table …
500 g spelled wholemeal spirelli (or other favorite noodles)
1 small tin of tomatoes
1 big onion
½ can of corn
¼ tsp dried oregano
½ tsp dried basil
1 splash of balsamic vinegar
1-2 teaspoons of sugar
1 packet of feta (about 150g)
Bring the water for the pasta to a boil. (Tip: I always use the kettle). Salt the water and add the noodles and cook according to the instructions.
Cut the onions into small cubes.
Heat 1 tbsp of olive oil in a small saucepan and fry the onions until translucent. Add the herbs and simmer briefly.
Then add the canned tomatoes (tip: the can still rinse with a little water), season with salt, pepper and the sugar. (Tip: The sugar neutralizes the acidity of the tomatoes and helps them to digest better.) Add the sugar to taste.)
Bring the sauce to a boil, add the corn and stir in a dash of balsamic.
In the meantime, the noodles have certainly cooked enough and it's time to pour them off.