{"id":14491,"date":"2020-03-26T06:00:28","date_gmt":"2020-03-26T06:00:28","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2020\/03\/26\/in-der-sauce-gekochte-spaghettini-spaghettini-cooked-in-the-sauce\/"},"modified":"2024-11-14T10:27:03","modified_gmt":"2024-11-14T02:27:03","slug":"in-der-sauce-gekochte-spaghettini-spaghettini-cooked-in-the-sauce","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2020\/03\/26\/in-der-sauce-gekochte-spaghettini-spaghettini-cooked-in-the-sauce\/","title":{"rendered":"In der Sauce gekochte Spaghettini – Spaghettini cooked in the Sauce"},"content":{"rendered":"

Man kann Spaghetti in der Sauce kochen, ich hab’s ausprobiert! Eigentlich ist es ganz einfach, man muss nur darauf achten, dass die Sauce nicht zu dick ist. Die Teigwaren saugen ja Fluessigkeit auf beim Kochen. Ich habe eine vegetarische Tomatensauce gewaehlt und… na klar, Auberginen! Gekocht habe ich alles in meinem neuen Pot. Ich habe einen beschichteten Aluminiumtopf aus Korea erhalten, so ein ganz neues Produkt und was man darin kocht, klebt selbst ohne Fett nicht an. So haben die Auberginen nur sehr, sehr wenig Oel gebraucht und die Sauce blieb dadurch sehr leicht. Mir hat das sehr gut geschmeckt!<\/p>\n

************<\/p>\n

You can actually cook your Spaghetti in the sauce! I tried it! It’s very easy, you just have to make sure the sauce is not too dry, as the pasta will soak up the liquid when cooking. I made a vegetarian tomato sauce and of course…. with eggplants! I cooked this dish in my new pot. I bought this new pot from Korea which has a special coating, so food will not stick even without adding any fat. So I didn’t need so much oil to fry the eggplants, as they tend to swallow a lot of it. I liked this dish very much!<\/em>
\n\"\"<\/p>\n

Fuer 2 Personen:
\n200 g Spaghettini fuer 3 Minuten Kochzeit
\n1 grosse Aubergine
\n2 Knoblauchzehen
\n50 ml Weisswein
\n1 Glas (400 g) Tomatensauce
\nSalz und Pfeffer
\nRosmarin
\nOregano
\nChiliflocken
\n1 EL Olivenoel (fuer meinen Spezieltopf, wer keinen solchen hat braucht mehr Oel)
\nevt etwas Wasser
\ngeriebener Parmesan<\/p>\n

Das Oel im Topf erhitzen und den gehackten Knoblauch darin anbraten. Die Aubergine in kleine Wuerfel schneiden und zugeben. Diese nun wuerzen und sehr gut durchbraten. Den Weisswein dazu geben, etwas einkochen und dann die Tomatensauce dazu giessen. Die Spaghettini langsam in die Sauce stossen, aufpassen, dass man sie nicht zerbricht. Die Spaghettini ca 8-10 Minuten in der Sauce koecheln lassen, dann sollten sie durchgekocht sein. Eventuel muss man etwas Wasser dazu geben. Am Schluss sollten die Spaghettini al dente sein und die Sauce eingedickt. Die Spaghettini mit geriebenem Parmesan servieren.<\/p>\n

************<\/p>\n

For 2 Persons:<\/em>
\n200 g Spaghettini with 3 minutes cooking time advised on the packaging<\/em>
\n1 big Eggplant<\/em>
\n2 cloves of Garlic<\/em>
\n50 ml White Wine<\/em>
\n1 Jar (400 g) Tomato Sauce<\/em>
\nSalt and Pepper<\/em>
\nRosemary<\/em>
\nOregano<\/em>
\nChili flakes<\/em>
\n1 tbsp Olive Oil (if you have a pot like me, if not you might need more oil)<\/em>
\nmaybe some Water<\/em>
\ngrated Parmesan<\/em><\/p>\n

Heat the oil in a pot and add the chopped garlic. Let it fry for a while. Add the diced eggplant, season well and fry until done. Add the white wine and let reduce a little, then add the tomato sauce. Now slowly push the Spaghettini into the sauce, but be careful not to break them. Cook the Spaghettini for 8-10 minutes in the sauce, by then they should be al Dente. You might need to add some water if the sauce is too thick. Serve with grated Parmesan!<\/em><\/p>\n

\"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\"<\/p>\n

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Man kann Spaghetti in der Sauce kochen, ich hab’s ausprobiert! 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