Pasta with Horseradish Roots
- 400-500 g of spaghetti
- (or other type of pasta)
- 500 g of ripe, fresh tomatoes or canned tomatoes
- 6 basil leaves
- 200 g of horseradish roots
- 175 ml of extra virgin olive oil
Prepare the sauce. Wash, peel, seed and dice tomatoes. Add them to a skillet with olive oil, basil leaves and salt. Cook over medium heat. In the meantime, cook the spaghetti in a large pot of salted boiling water until al dente. Drain thoroughly. Mix the pasta with the sauce and before serving, sprinkle with freshly grated horseradish root.