Preparation Time: 15 min.
Cooking Time: 30 min.
That of the nests of baked spaghetti with mozzarella and vanilla tomato sauce is the ideal recipe to present the classic pasta dish with an extra touch of flavor and in an original and delicious way. Just over half an hour for a dish that satisfies everyone, young and old, for lunch and dinner.
320 g of spaghetti
400 g of tomato sauce
1 vanilla pod
extra virgin olive oil
1 clove of garlic
1 teaspoon of granulated sugar
The nests of baked spaghetti with mozzarella and vanilla tomato sauce are a first course as easy to make as it is delicious in flavor and original in presentation. Variation on the theme of the classic Spaghetti al pomodoro with the addition of the sweet and soft aroma of vanilla that contrasts deliciously with the slightly acidic sweetness of the tomato.
The recipe is very easy: spaghetti boiled al dente and then seasoned, are placed in the form of small nests and filled with mozzarella. Ten minutes in the oven and here is a quick and satisfying dish that will conquer young and old on every occasion.
To prepare the nests of baked spaghetti with mozzarella and vanilla tomato sauce, start with the sauce. Rub the garlic on the bottom of a non-stick saucepan, add the oil and let it flavor over low heat. Add the tomato puree, vanilla seeds extracted from the pod, basil, salt, pepper and sugar. Stir and let reduce until the sauce has thickened.
Boil the spaghetti in abundant boiling salted water, drain them al dente and toss with the prepared sauce. Transfer them to an oiled baking dish sprinkled with breadcrumbs forming 6 nests with a fork.
Place a few cubes of mozzarella in the center of each and brown them in the oven at 220 ° for 10 minutes. Remove from the oven, transfer the nests of spaghetti to the oven with mozzarella and vanilla tomato sauce on serving plates and serve.