Ingredients
2kg – Cherry tomatoes
1 bunch – Parsley
1 bunch – Basil
1 sprig – Thyme
1/2 – Carrot
1/2 stalk – Celery
1 – Small, boiled potato
2 cloves – garlic
Chervil – For garnish
For Pasta
240g – Spaghetti
1 – garlic clove
Extra virgin olive oil
Method
* For tomato water, blend tomatoes and wrap them in a cloth. Drain through a strainer and filter the liquid to obtain 200g tomato water.
* For making the parsley sauce: Clean parsley and basil bunches and blanch leaves in salted water for 4 minutes, taking care to cool them immediately in ice water to keep the color alive.
* Mix parsley and basil with 50ml of their cooking water, boiled potato, and some drops of extra virgin olive oil.
For preparing the spaghetti:
* Boil it in abundant salted water for 5 minutes.
* Take out of the water before completely cooked and pour in the boiling tomato water while stirring well.
* Add two spoons of garlic-flavoured extra virgin olive oil.
* For the presentation, first, place a strip of parsley sauce in the centre of the plate. Layer this with the Spaghetti and complete the dish with using chervil as a garnish.
