Spoja Lorda with Tomato and Basil Sauce

Ingredients

• 250g (8.8 oz) spoja lorda pasta 250g (8.8 oz) spoja lorda pasta
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• 1/4 cup (10g) fresh basil leaves, chopped 1/4 cup (10g) fresh basil leaves, chopped
• Salt and pepper to taste Salt and pepper to taste
• Grated Parmesan cheese, for garnish Grated Parmesan cheese, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 8g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Cook the spoja lorda pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
3. 3.
   Add the diced tomatoes to the skillet and cook until they start to soften and release their juices.
4. 4.
   Stir in the chopped basil leaves and season with salt and pepper to taste. Simmer for a few minutes to allow the flavors to meld together.
5. 5.
   Add the cooked spoja lorda pasta to the skillet and toss gently to coat the pasta with the sauce.
6. 6.
   Cook for an additional 2-3 minutes, allowing the pasta to absorb the flavors of the sauce.
7. 7.
   Remove from heat and garnish with fresh basil leaves and grated Parmesan cheese.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Spoja Lorda Pasta — Be careful not to overcook the spoja lorda pasta as it can become mushy. Cook it until it is al dente to maintain its texture.
• Fresh Basil — To preserve the vibrant green color and aroma of the basil, add it to the sauce just before serving.

Tips & Tricks

• For a burst of freshness, squeeze a bit of lemon juice over the dish just before serving.
• If you prefer a spicier sauce, add a pinch of red pepper flakes while sautéing the garlic.
• To make the dish more substantial, add grilled vegetables such as zucchini or eggplant to the sauce.
• For a creamier texture, stir in a tablespoon of butter at the end of cooking.
• Leftovers can be refrigerated and enjoyed the next day. Reheat gently on the stovetop, adding a splash of water if needed to loosen the sauce.

Serving advice

Serve the Spoja Lorda with Tomato and Basil Sauce in shallow pasta bowls to showcase the beautiful colors of the dish. Sprinkle some extra grated Parmesan cheese and garnish with a fresh basil leaf for an elegant presentation.

Presentation advice

To add a touch of sophistication to the presentation, drizzle a swirl of high-quality extra virgin olive oil over the plated dish. Serve with a side of crusty Italian bread to mop up any remaining sauce.