Pasta with raspberry vinegar in 10 minutes
4 servings
15 minutes
Pasta with raspberry vinegar is an unexpected combination of Italian culinary classics with exquisite fruity acidity notes. This recipe, prepared in just 10 minutes, brings freshness and originality to a familiar dish. The pasta base pairs with a rich tomato sauce enriched with the aroma of carrots, celery, and oregano. Raspberry vinegar adds a light sweet tang to the sauce, creating a balance of flavors. The dish is finished with grated parmesan and fresh basil leaves for sophistication. This dish is perfect for a light dinner or quick lunch when you want to enjoy something new and refined. Such a pasta option is suitable for both a romantic dinner and gastronomic experiments for Italian cuisine lovers.
1
Cook the pasta according to the instructions on the package. While the pasta is cooking, add all ingredients except for cheese and basil to a food processor and blend until smooth.
- Pasta: 350 g
- Carrot: 1 piece
- Onion: 1 head
- Celery stalk: 6 pieces
- Dried oregano: 1 teaspoon
- Raspberry vinegar: 2 teaspoons
- Tomatoes: 6 pieces
2
Pour the obtained mass into a pot and bring to a boil, then reduce the heat and let it cook for another 5 minutes.
3
Drain the water from the pasta.
4
Mix the pasta and the prepared sauce, serve on the table topped with grated cheese and garnished with basil leaves.
- Grated Parmesan cheese: to taste
- Basil leaves: to taste
