This was the recipe for tomato pasta that mum used to make. I liked it a lot, but my brother was the one who was really hooked with it. I am trying to reproduce it and hopefully bring nice memories for both of us.
Dry Anari may be a bit salty but quite flavourful at the same time. The secret weapon to the recipe is not only the tomato juice used but also the addition of cinnamon.
Dry Anari and Cinnamon Spaghetti
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
Here you can find more of my Pasta recipes.
Dry Anari and Cinnamon Spaghetti
Servings: 5 People
Ingredients
- 500 gr Spaghetti pasta
- 400 ml Tomato Juice , preferably KEAN
- 2 tablespoons EVOO , extra virgin olive oil
- 1 small Yellow Onion , finely chopped/minced
- 2 sticks Cinnamon
- 200 gr Dry Anari Cheese , grated
- ½ teaspoon freshly ground Black Pepper
- 5 litres Water
- 3 tablespoons EVOO , Extra Virgin Olive Oil
Instructions
- In a large pot bring water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 1 ½ minutes. Reserve ½ cup of cooking water.
- In the meantime, in a large and deep-frying pan over medium heat pour the oil and heat up. Add the onions and sauté for 4-5 minutes until soft. Then add the tomato juice along with the cinnamon, reduce the heat to low and simmer for 15 minutes.
- Add to the sauce ¾ of the grated dry Anari cheese along with pepper, give it good stir and simmer for further 5 minutes.
- Strain the pasta and return to the saucepan with the tomato sauce. On low heat stir for a minute so as the pasta absorbs the sauce. Add from the reserved water if consistency is on the thick side.
- Serve in a deep dish and add the remaining of the grated dry Anari cheese, toss and serve.
