Tomato and Garlic-Herb Cheese Spaghetti

Instructions

1. 1

   Rinse the tomatoes and grate the cheddar. Use garlic-and-herb soft cheese and cheddar made with non-animal rennet.

2. 2

   Put the 3000 ml water and 0.75 tsp salt in a covered 5-litre saucepan over high heat. Bring to a boil, allowing about 12–15 minutes; start the tomato sauce while the water heats.

3. 3

   Heat the olive oil in a deep 28 cm frying pan over medium-high heat for 1 minute. Add the tomatoes and remaining 0.25 tsp salt. Cook for 10–12 minutes, stirring occasionally, until blistered and softened. Lower the heat to medium and carefully crush the tomatoes with a wooden spoon. Stir in the garlic powder and oregano for 30 seconds, then turn the heat to low.

4. 4

   As soon as the water boils, add the dry spaghetti and stir to separate it. Cook uncovered for 1 minute less than the packet's stated cooking time, usually 8–10 minutes. Measure out 120 ml of the pasta cooking water before draining.

5. 5

   Stir the soft cheese and 60 ml of the reserved cooking water into the tomatoes over low heat for 1–2 minutes, until the cheese melts into a smooth sauce.

6. 6

   Add the drained spaghetti, cheddar and remaining 60 ml reserved cooking water. Toss over medium-low heat for 1–2 minutes, until the cheddar melts, the spaghetti is tender with a slight bite and the sauce coats it. Divide between four bowls and serve immediately.