Italy's Puglia Region Pasta with Fresh Tomato Sauce

[Guest guest]

I'm Luigi a new member.

This is my favorite pasta dish, this serves 4.

 

Italy's Puglia Region Pasta with Fresh Tomato Sauce

 

1 lb. ripe tomatoes (try to use roma)

5 T. extra virgin olive oil

2 cloves of garlic, minced

a good finishing salt to taste

1 lb. fresh or cooked orecchiette or farfelle shaped pasta (cooked)

1 bunch of basil, stack leaves and slice very thin (use scissors)

1/2 cup fresh grated ricotta salata or romano cheese

 

Boil pasta as you make the sauce.

 

Bring a pot of water to a boil and plunge tomatoes for 30

seconds, remove and peel, deseed and chop coarsely and set

to the side.

In a medium pan heat 4 T. olive oil and saute the garlic, add chopped tomatoes

and cook for 10 minutes. Taste and add salt. Remove from heat.

Add cooked pasta to sauce and toss to coat.

Remove from heat and toss with the last T. olive oil, basil and cheese.

Ready to serve now.

 

 

 

 

 

 

Get on board. You're invited to try the new Mail Beta.