Fresh tomatoes sauce pasta
Nature, freshness, simplicity...we obey. Great taste of real tomatoes combined with herbs, garlic and onion aroma. Sometimes simple ideas are best.
Ingredients:
- 2 portions of pasta (penne, rigatoni...)
- 750g fresh, mature tomatoes (beefsteak tomatoes)
- 2/3 glass tomato passata
- 2 tbs butter
- 2 shallots
- 2 garlic cloves
- half of bunch of fresh basil
- pinch of oregano
- parmigiana
- a handful of rocket (optionally)
- salt
- black pepper
Preparation:
Melt butter in deep frying pan or pot and fry finely chopped shallots. Then add crushed garlic cloves. Fry for about 5 minutes.
Meanwhile cut tomatoes' skin, pour hot water and remove tomatoes' skin. Cut into 4 pieces. Add juice to a smaller pot. Chop tomato pulp and put to a pot. Add sieved and seeded tomato juice. Cook under a lid for about 30 minutes. After that add tomato passata, chopped herbs, add salt and black pepper. Cover with a lid and set aside for 10 minutes on low heat.
Meanwhile prepare pasta al dente. Remove water and leave on a sieve.
Put sauce to a blender and process until smooth. Add sauce to a pan, add pasta, a hearty handful of parmigiana and rocket (optionally). Stir thoroughly and serve.
Enjoy!
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