Spaghetti with Fresh
Tomato
Ingredients to serve 4
600 g. dense tomatoes, not too mature
4 cloves of garlic
3 Tb olive oil
50 g. grated piccante pecorino
finely chopped basil
red or black pepper
salt as needed
Preparation
Put the tomatoes in boiling water; remove
them after a few minutes, peel and cut them into small pieces
by hand. Get rid of the water and the seeds.
In an earthenware bowl put the chopped
tomatoes, finely diced garlic, oil, and basil. Cover with
a cloth towel and let everything marinate for an hour.
When the marinade is almost ready, cook
the spaghetti, drain it and add it to the earthenware bowl.
Add the grated pecorino. Sprinkle black or red pepper as you
choose.
Serve and accompany with a robust red
wine not exceeding 12%.
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