Do you want to make a romantic dinner for Valentine’s Day at home? We will help you turn a dinner for two into an unforgettable evening: here are some romantic tips for a special dinner with your half.
The Romantic dinner for Valentine’s Day is a special moment to be framed in the right way by decorating the table and the room to create the right atmosphere to make the evening flawless and memorable.
Without doubt, the soft light of the candles, rigorously red, will make the evening more intimate. They are indispensable and symbolize the still burning love and a lot of romance. It is essential that they are fragrance-free in order to savor dishes prepared with much love.
For the occasion, a small table will be needed, where the two people are not too far apart and the tablecloth must be placed up to half the height.
Choose the dish service carefully and don’t forget the glass of wine next to the glass of water, preferably in transparent crystal, and delicate rose petals can be placed on the table.
Hide small cards with love phrases for each dish. In this way, as the dinner progresses, your guest will find a new romantic message.
Prepare a playlist for the evening of pleasant music that should not distract from the conversation.
Here is our proposal for a quick and easy main dish made with our Pasta èViva: pasta with the heart.
Spaghetti with tomato sauce
Doses for 2 people
Difficulty: easy
Ingredients:
- 170 g Spaghetti restaurant èViva;
- 250 g Cherry Tomato;
- 1 clove of garlic;
- 1 tuft of basil;
- 3 Spoons Organic Extra Virgin Olive Oil from Peranzana monovarietal;
- 25 g Parmigiano Reggiano;
- Onion to taste;
- Salt to taste;
- Chilli pepper to taste.
Method:
- Immerse cherry tomatoes in boiling water: this is used to peel them. Drain them after a minute, cut the skin, peel them, cut them in half and crush them a little to remove the seeds and part of the vegetation water; chop the pulp obtained. If you don’t have fresh tomatoes, you can also use peeled tomatoes, the recipe will be even faster;
- Cut the onion into strips and peel and mash the garlic clove;
- Take a pan and pour 2 tablespoons of Peranzana organic extra virgin olive oil from the single variety, onion, garlic and cook on a very low heat; let fry until the onion has become transparent and the golden garlic, then remove the garlic;
- Then remove the pan from the heat and when the seasoning has cooled slightly, add the tomato pulp. Put it back on the fire and mix with a wooden spoon, then salt and add the chilli pepper. Cook over medium heat for about ten minutes: the sauce must be quite fluid. Two minutes before removing it from the heat, add the basil;
- While the sauce is cooking, put a pot of water to boil, cook the pasta following the directions on the package. Add the salt and drop the Spaghetti Restaurant èViva. Stir and boil again by covering with the lid. Then cook over an open pan and on a high flame: the water must always be in “ferment”. Heat a bowl and pour half of the sauce;
- Drain the pasta, put it in the bowl, season it with the remaining tomato sauce and the rest of the oil and mix. Serve the tomato pasta, to taste, grated Parmesan.
Tip for a vegan recipe: do not add Parmigiano Reggiano.
