Pasta with Fresh Tomatoes and Garlic

by Tony Pereira January 17, 2014

This is a very Sicilian country recipe – my family’s tradition. It is usually served on a big common wood dish, the size of a rectangular table for 6, and men share the dish as they compete to see who eats the most! Wish I had a picture. I may do who know where!! Original recipe makes 4 servings Preparation Time: 20 min Ingredients: 1 lb of dried spaghetti 2 lb Fresh ripe tomatoes 3 garlic cloves 5 Fresh basil leaves ¼ cup of Papa Vince Extra Virgin Olive Oil Salt and Pepper to taste Parmesan or Pecorino Cheese Preparation Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces. Cook the pasta in a large pot of boiling salted water until al dente. In the meantime, place a pinch of salt and garlic in the Mortaro (or similar vessel) and smashed until it has a paste consistency. Add fresh basil to the Mortaro, and smashed until paste consistency. Add tomatoes to the Mortaro and smashed until is has a sauce consistency Add 2 spoons of Mamma Mia USA EVOO to the sauce in the Mortaro Taste the sauce and add pepper and salt to taste Drain the pasta, but do not rinse in cold water. Place back in the large pot and mix thoroughly with the fresh tomato garlic sauce. Serve with Parmesan or Pecorino Cheese

Tony Pereira
Tony Pereira

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