Pasta al filetto di pomodoro
Servings: 4
Ingredients
- 5 pounds 2.5 kilos of ripe tomatoes peeled, seeded and sliced
- 10 garlic cloves finely sliced
- ½ cup extra virgin olive oil
- 2 cups of fresh basil leaves
- Coarse sea salt
- 1 package of spinach tagliatelli
- red crushed pepper
- Parmesan cheese shredded I used parmigiano reggiano
Instructions
- Cook pasta al dente in boiling water, strain it and let some fresh water run on top to stop cooking. Strain it again.
- In a saucepan add the oil and cook the garlic on medium heat until it start to get golden, around 2-3 minutes.
- Add the tomato slices and cook them for 1-2 minutes.
- Add the basil leaves and salt to taste.
- Add the pasta to the pan and stir.
- Serve in a pasta dish with some red crushed pepper and Parmesan cheese.