Fresh Tomato and Basil Sauce
Salsa di Pomodoro e Basilico
Salsa di Pomodoro e Basilico
Dice the tomatoes with their skin on. Discard seed and watery part.
Place in a skillet or sauté pan, olive oil, garlic, and red pepper. Break in the pan the the basil leaves. Turn heat to medium.
Place in a skillet or sauté pan, olive oil, garlic, and red pepper. Break in the pan the the basil leaves. Turn heat to medium.
When the oil is hot add the tomatoes. Do not let the garlic color.
Cook the tomatoes for about 7-8 minutes. Let the juices thicken a little.
Cook the pasta in abundant salted water following the manufacturer’s instructions. Taste for readiness from time to time until al dente (firm but not too soft or overcooked). Drain and transfer to a bowl. Top with the sauce. Toss thoroughly. Serve at once. Garnish with more basil leaves if you like.
Place in a skillet or sauté pan, olive oil, garlic, and red pepper. Break in the pan the the basil leaves. Turn heat to medium.
Place in a skillet or sauté pan, olive oil, garlic, and red pepper. Break in the pan the the basil leaves. Turn heat to medium.
When the oil is hot add the tomatoes. Do not let the garlic color.
Cook the tomatoes for about 7-
Cook the pasta in abundant salted water following the manufacturer’s instructions. Taste for readiness from time to time until al dente (firm but not too soft or overcooked). Drain and transfer to a bowl. Top with the sauce. Toss thoroughly. Serve at once. Garnish with more basil leaves if you like.
1 lb (500 gr) fresh, very ripe “on the vine” cherry tomatoes
2 tablespoons extra-
2 cloves garlic, peeled and chopped
4 -
salt
1/2 lb (500 gr) spaghetti