My last grocery haul in France brought me a couple of different cheeses. The spead with garlic and herbs called Tatare is very well known. I knew I wanted to use it for a pasta sauce.
A punnet of crunchy and sweet cherry tomatoes needed to go. They went together with my last big spring onion and a couple of garlic cloves in a very wide pan with olive oil. I seasoned everything with salt, pepper and Herbes de Provence and waited just a couple of minutes for the halved tomatoes to get a bit soft.
Then the uncooked spaghetti went in. Stirred around in the pan for bit until the veg stock went on top. I reduced the heat and covered the pan to cook. Exact timing depends on the cooking time of your pasta, but swirl them around in th pan a couple of times and check the liquid.
I has a baby romaine lettuce and chopped it up, but feel free to baby spinach instead. The lettuce went in short before the spaghetti were done together with the cheese and some Ayvar for flavour and color. Fresh basil came last.
Ingredients:
225 g spaghetti
150 g cherry tomatoes
1 large spring onion
4 garlic cloves
3 tbsp olive oil
Salt, pepper, herbes de Provence
450 ml veg stock from homemade paste
175 g Tatare cheese spread
3 tsp Ayvar
Basil
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