- 2 large onions, peeled, thinly sliced
- 3 garlic cloves, peeled, finely sliced
- 1 celery stick, finely cut
- 1/4 fennel, finely cut
- 5 cherry tomatoes, halved
- 2 tomatoes, skin removed, finely cut, diced
- 5 fresh basil leaves, finely cut
- 1 tbsp. of fresh parsley leaves, chopped
- A pinch of chili flakes
- 1 package of pasta
- 30 g goat cheese, grated, 1 tbsp. per serving
- 2-3 tbsp. oil grape/olive oil
- Peel, wash, and thinly slice garlic, fennel, and celery stick, cut onion, and leeks into rings. In a sauté pan, put trimmed vegetables, then pour over 1 tbsp. of olive oil and ½ cup of cold water and simmer over medium heat 20 min, lid on, until they are fork-tender.
- Then add peeled and diced tomatoes and halved cherry tomatoes and continue simmering over moderately high heat for another 20 min, covered. Stir occasionally, and every now and then add little water if necessary, to prevent sticking.
- Then add 1 tbsp. of extra virgin olive oil, season with a pinch of salt and chili flakes and a small handful of mixed herbs: finely chopped parsley, basil, and rocket leaves, and cook for 15 minutes at low temperature.
- In the meantime, fill a cooking pot with 2½ l of water, and bring it to a boil. Put the pasta in and let cook accordingly to the instructions on the package. When cooked, drain the water and rinse the pasta in a sieve under the cold running water. Set aside.
Serve the dish in a deep pasta plate with a tbsp. of grated goat cheese on top.