Pasta al pomodoro fresco

    Pasta al pomodoro fresco

    2saves
    1hr20min


    1 person made this

    About this recipe: Ripe roma tomatoes, fresh basil and garlic marinate for an hour. This allows the flavours to really come together before you cook them.

    London, England, UK

    Ingredients
    Serves: 4 

    • 10 ripe roma tomatoes, chopped
    • 2 tablespoons freshly chopped basil
    • 1 clove garlic, diced
    • 1 ½ tablespoons extra virgin olive oil, divided
    • 1 teaspoon salt
    • 350g penne pasta
    • Grated Parmesan cheese, for serving

    Method
    Prep:10min  ›  Cook:10min  ›  Extra time:1hr marinating  ›  Ready in:1hr20min 

    1. Place chopped tomatoes, basil, garlic and ½ tablespoon olive oil in a bowl. Cover; leave to marinate for 1 hour.
    2. Fill a large pot with water and add salt; bring to the boil. Add pasta and cook until al dente, about 10 - 12 minutes. Drain.
    3. Transfer tomato mixture to frying pan and add salt. Add the hot pasta and remaining olive oil. Don't be tempted to stir; cover and turn up the heat. Cook for 5 minutes shaking the pan back and forth 2 or 3 times. Remove from the heat and stir together.
    4. Serve hot with Parmesan cheese sprinkled on top.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate