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Pomodoro
fresco alla Romona Speghetti Sauce
From: Adam
Wetstein
- 500 g/ 1 lbs. cherry tomatoes
- salt coarse is best
- 100 ml/ 3 fl oz. extra virgin olive oil
- 5 cloves Garlic, thinly sliced
- pinch cayenne pepper
- 12 fresh basil leaves torn into pieces
Fill sauce pan boil tomatoes for 1 minute drain and peel tomatoes
At the same time in a small sauce pan warm olive oil, don't let
smoke.
Add garlic and cayenne pepper
Reduce heat to very low and cook very slowly stir for about 5
minutes
Serve pasta; add tomatoes and basil, toss; pour oil mixture over
mixture and toss again; Eat at once.
I have quadrupled the above recipe and found it great
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