Vegetarian

Spaghetti with Edesia Tomato Sauce

Vegetarian
Pasta
Portions2 peopleChangeTiming 23 minsView
Ingredients11 IngredientsViewSwitzerland95 % localView
  • 2  grams basil
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    This ingredient is currently available from seasonal local production
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  • 0.5  teaspoon dried oregano
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  • 1  clove fresh garlic
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    This ingredient is currently available from foreign production
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  • 100  grams fresh onions
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  • 2  teaspoons Gipfelhirsch Edesia
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    Product info

    The Mediterranean beckons and knocks you off your socks with Edesia! This herbal mix, named after the goddess of feast, makes every antipasti shine and is wonderful in a Greek salad. A must have for everyone who loves Mediterranean cuisine.

  • 0.25  teaspoon ground black pepper
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  • 50  grams mountain cheese
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    Foodwaste tip

    Mould on a chese does not always mean that the (whole) cheese needs to be thrown away. The Swiss association foodwaste.ch explains in this helpful video which types of mould there are and in which cases mouldy cheese is edible.

    Watch the cheese video (DE)
  • 2  tablespoons olive oil
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  • 1  tablespoon salt
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  • 200  grams spaghetti
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  • 300  grams tomato sauce
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Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Peel 100 grams fresh onions and 1 clove fresh garlic, cut the onions into cubes of 0.5 cm and chop the garlic finely
Add water to a large saucepan and bring to the boil over high heat
Add 200 grams spaghetti and 1 tablespoon salt to the boiling water and cook the spaghetti for 10 minutes (or according to package instructions)
Add 2 tablespoons olive oil to a medium-sized saucepan and heat up over medium heat until the oil is hot
Add the onions and garlic to the saucepan and sauté them for about 2 minutes
Add 300 grams tomato sauce to the onions and garlic and bring the sauce to the boil over medium heat
Season the sauce with 2 teaspoons Gipfelhirsch Edesia, 0.5 teaspoon dried oregano and 0.25 teaspoon ground black pepper, mix well and remove it from the heat
Wash 2 grams basil with cold water and separate the leaves from their stem
Drain the spaghetti with a colander, add them to the sauce and mix until well combined
Grate 50 grams mountain cheese and sprinkle the basil leaves over the tomato spaghetti
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Spaghetti with Edesia Tomato Sauce

Gipfelhirsch

Spaghetti, basil, onions and tomato sauce served on a white plate next to a red napkin
Timing 23 mins
Portions2 people
Ingredients11 Ingredients

Ingredients

  • 2  grams basil
  • 0.5  teaspoon dried oregano
  • 1  clove fresh garlic
  • 100  grams fresh onions
  • 2  teaspoons Gipfelhirsch Edesia
  • 0.25  teaspoon ground black pepper
  • 50  grams mountain cheese
  • 2  tablespoons olive oil
  • 1  tablespoon salt
  • 200  grams spaghetti
  • 300  grams tomato sauce

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Tools

  • 1 large saucepan
  • 1 medium-sized saucepan
  • 1 cutting board
  • 1 knife
  • 1 colander

Spaghetti with Edesia Tomato Sauce

Gipfelhirsch

Instructions

Peel 100 grams fresh onions and 1 clove fresh garlic, cut the onions into cubes of 0.5 cm and chop the garlic finely
Add water to a large saucepan and bring to the boil over high heat
Add 200 grams spaghetti and 1 tablespoon salt to the boiling water and cook the spaghetti for 10 minutes (or according to package instructions)
Add 2 tablespoons olive oil to a medium-sized saucepan and heat up over medium heat until the oil is hot
Add the onions and garlic to the saucepan and sauté them for about 2 minutes
Add 300 grams tomato sauce to the onions and garlic and bring the sauce to the boil over medium heat
Season the sauce with 2 teaspoons Gipfelhirsch Edesia, 0.5 teaspoon dried oregano and 0.25 teaspoon ground black pepper, mix well and remove it from the heat
Wash 2 grams basil with cold water and separate the leaves from their stem
Drain the spaghetti with a colander, add them to the sauce and mix until well combined
Grate 50 grams mountain cheese and sprinkle the basil leaves over the tomato spaghetti