/ Pomodoro Pasta Recipe

Pomodoro Pasta Recipe

  • Pasta 400 Grams
  • Tomatoes - 5 pieces
  • Garlic - 2 Teeth
  • Olive oil - 2 items. Spoons
  • Salt, pepper - - To taste
  • Butter - 2 Art. Spoons
  • Mozzarella - - To taste

My tomatoes, peeled, cut outHard root of the peduncle. We cut tomatoes into small cubes. We throw the paste into salted boiling water and boil al dente (that is, the pasta should be ready, but slightly harsh, not boiled). Olive oil in the pan can not be added - it will settle on the paste, which will prevent further mixing of the paste with the sauce. We heat up the olive oil in a frying pan, load the sliced ​​tomatoes. There also add finely chopped garlic. Add salt, pepper, other desired spices (I add a little dry thyme) and cook the tomatoes over medium heat until slow boiling. We do not need to fry tomatoes - we need tomatoes to soften and give juice. As soon as the tomatoes start to gurgle, add a little bit of butter to the pan. Cook for 1 minute, then add the fresh basil to the sauce. After a minute, add the cooked al dente paste to the sauce. Stir, warm together for 1 minute - and remove from heat. Spread the pasta on the plates with tomato sauce. We decorate the dish with fresh mozzarella (coarsely chopped or finely grated) - and immediately served. Bon Appetit!

Servings: 4

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