venerdì 3 gennaio 2014

POMAROLA Tuscany's Tomatoes Souce

How To Make The Best Pomarola

Ingredients for 6 people
  • 600 g/18 oz. ripe (but not squashy) tomatoes
  • 15-20 leaves fresh basil
  • 1 onion
  • 2 carots
  • Olive oil
  • 3 cloves of garlic, peeled and quartered
  • Pasta quantities: 80g as a starter 120g for main course per person
  •  boil the fresh tomatoes for few minuts, remove the skin and chop them
  • one expresso cup of extra virgin olive oil in the cooking pod then a pre cleaned a mushed garlic, onion, carots, salt and some pepper.
  • warm everything as soffritto style
  • add the tomatoes and cook for a good 5-8 minuts at medium flame to reduce the natural water of the veggy and the acidity.
  • check salt and pepper, if you like add peperoncino 
  • boild the pasta (suggested spaghetti o fettuccine o capellini) checking cooking time on the box
  • strain the past 1-2 minuts before cooking time and finished in the souce with low flaime
  • serve with some extravirgine olive oil and parmigiano
  • guarnish with basil leaves

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