A typical first course of summer where the datterino tomato makes its taste better.
Ingredients for 4/5 people:
- Spaghetti 500g
- 500g tomato
- basil
- extra virgin olive oil
- salt
- a clove of garlic
- Grana cheese
Procedure:
The first thing to do is to take a pan large enough to make us eat both tomatoes and pasta.
Over a low heat, sprinkle the pan with a drizzle of extra virgin olive oil, then take a clove of garlic and place it in the pan.
After rinsing the tomatoes under the water, start cutting each one in half and put them in the pan always on a low flame.
At this point you can light the fire.
Salt the tomatoes and put the lid on the pot.
Then prepare some basil leaves and a pot to put the water to boil.
After about 10 minutes remove the lid from the pan and put the whole-leaf basil together with the tomatoes.
At this point the sauce should only dry and then turn off the heat when the water released from the tomatoes will have evaporated.
on the other pot throw the pasta and salt.
Once cooked, drain the pasta well and put it in the pan with the tomatoes, turn on the heat and stir.
At this point your datterino tomato pasta will be ready.
Tips:
- The addition of basil is at your choice but in personal opinion gives a touch of flavor and color to the dish.
- Before throwing the dough on the pan you can remove the garlic so as to avoid unpleasant encounters.
- You can add grana cheese at the end but it will dampen the liveliness of the tasty.
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