My all time favourite pasta dish
This is the best pasta dish you are ever likely to eat.
300 gr. of small tomatoes preferably Marzano – if not available then cherry
200 gr. Gorgonzola intenso
2 dl. finely chopped celery preferably with lots of green leaves or even better, the green celery top from a fresh head of celery
1,5 dl. chopped almonds (with skin)
1 large lump of butter
500 gr. spaghetti no. 5
While the water for the pasta boils, halve the tomatoes; put them cut side up in an oven proof dish and drizzle olive oil on top and a generous sprinkling of salt. Put in the oven for 15 min. at 180 degrees Celsius. When the water boils add the spaghetti and cook according to the instructions. Chop the celery and almonds. Melt the butter in a deep pan and add the broken up Gorgonzola. Let the cheese melt – careful – it should not get brown. Add 1 dl. of the water from the spaghetti and the celery and almonds. Stir well – the celery should remain crispy. Drain the pasta when it is al dente and add to a shallow pasta dish. Add the sauce and finally the tomatoes – remember to get all the juices in there. Stir and enjoy!
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