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
Nessun commento:
Posta un commento