Pasta with Fresh Tomatoes and Garlic

by Tony Pereira January 17, 2014

Mediterranean Diet

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

How to make

  1. Place tomatoes in a kettle, and cover with cold water.
  2. Bring just to the boil.
  3. Pour off water, and cover again with cold water.
  4. Peel. Cut into small pieces.
  5. Cook the pasta in a large pot of boiling salted water until al dente.
  6. In the meantime, place a pinch of salt and garlic in the Mortaro (or similar vessel) and smashed until it has a paste consistency.
  7. Add fresh basil to the Mortaro, and smashed until paste consistency.
  8. Add tomatoes to the Mortaro and smashed until is has a sauce consistency.
  9. Add 2 spoons of Mamma Mia USA EVOO to the sauce in the Mortaro.
  10. Taste the sauce and add pepper and salt to taste.
  11. Drain the pasta, but do not rinse in cold water.
  12. Place back in the large pot and mix thoroughly with the fresh tomato garlic sauce. Serve with Parmesan or Pecorino Cheese

Preparation Time

  • Prep Time
  • Cook Time
  • Serves: 4 people


Tony Pereira
Tony Pereira

Author




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