Pasta Alla Campagnola
Over a year ago
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Ingredients
- 6 large tomatoes
- 1 clover of garlic
- 2 tablespoons of olive oil
- 1 large floret of basil
- 500 grams pasta (any type/shape)
- 100 grams parmesan cheese fresly grated
- 10 grams salt (sauce and pasta)
Accompaniment
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Description
Vewgetarian and nutritious pasta disk
Method
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1
slice garlic cloves and cook until just begining to change to golden colour in olive oil. boil tomatoes and peel skin. slice and add to oil and garlic. add salt to taste and simmer in very low heat (do not boil) for 20 mins.
place pasta of desidered variety in boiling salted water and cook according to instructions.
tear basil floret into small bits and add to sauce. remove from heat and keep covered.
remove pasta from heat and sieve. add butter, mix and serve onto plates. add sauce and parmesan cheese according to taste. top off with small floret of basil.
serve with a full body red wine.
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