Light spaghetti, colorful and fragrant with oregano

This colorful and aromatic spaghetti with a sauce made of cherry tomatoes, carrots, celery, and olive oil with sprigs of oregano tastes absolutely delicious! The spaghetti pasta is delicately golden and perfectly intertwined with juicy cherry tomatoes, giving it a vibrant red color. Additionally, diced carrots and chopped celery add a contrasting touch, creating a colorful mosaic on the plate.

The taste of this dish is as varied as its appearance. The spaghetti is al dente, firm yet melt-in-your-mouth, perfectly balanced between the creamy sauce and the refreshing flavor of the vegetables. The cherry tomato sauce is full of natural sweetness and gentle acidity, which pairs wonderfully with the hints of garlic and the herbal aroma of oregano. Olive oil lends the dish a velvety texture and a delicate, pleasant taste.

The colors are very vivid and eye-catching. The redness of the cherry tomatoes contrasts with the light green of the celery and the orange of the carrots, creating a unique visual effect. Sprigs of oregano add greenness and freshness, emphasizing the dish’s naturalness.

As a result, the colorful and fragrant spaghetti with a sauce made of cherry tomatoes, carrots, celery, and olive oil with sprigs of oregano is not only tasty but also visually appealing, providing a harmonious blend of flavors and visual sensations.

Ingredients:

300g spaghetti pasta

250g cherry tomatoes, halved

1 carrot, diced

2 stalks of celery, chopped

2 cloves of garlic, minced

4 tablespoons of olive oil

A few sprigs of fresh oregano, leaves chopped

Salt and pepper to taste

Instructions:

Cook the spaghetti pasta according to the instructions on the package. Drain and set aside.

In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the diced carrot and celery. Sauté for a few minutes until the vegetables soften.

Add the minced garlic and cherry tomatoes to the saucepan. Sauté for another 3-4 minutes until the tomatoes start to soften and release their juices.

Season the sauce with salt and pepper to taste. Add most of the chopped oregano, leaving a few leaves for garnish.

Meanwhile, in a small skillet, heat the remaining 2 tablespoons of olive oil. Add the sprigs of oregano and sauté for 1-2 minutes until the oil absorbs the aroma of oregano. Carefully strain the sprigs and set them aside.

Add the cooked pasta to the tomato sauce in the saucepan. Gently mix to combine the flavors. Heat for a few minutes to allow the pasta to absorb the sauce’s flavors.

Serve the spaghetti on plates, sprinkling the remaining chopped oregano on top. Garnish each dish with a sprig of oregano that was sautéed in olive oil.

That’s it! Now you can enjoy a delicious, colorful, and fragrant spaghetti with a sauce made of cherry tomatoes, carrots, celery, and olive oil with sprigs of oregano. Enjoy your meal!

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