Pomodoro fresco e cipollotto

Yield: 1 servings

Measure Ingredient
-Green Onion and Fresh Tomato Sauce

Serves 4

4 green onions, chopped 2 or 3 cloves garlic, minced Extra virgin olive oil 2 pounds fresh Roma tomatoes, peeled and seeded Fresh basil, chopped Salt and crushed red chile pepper to taste In large saucepan over medium heat, saute green onions and garlic in olive oil until golden. Add tomatoes and basil, crushing them into the sauteed onions and garlic as you stir. Season with salt and chile pepper to taste. Simmer and reduce. Toss with any cooked pasta. (I used a home-made egg pasta based on the bigoli recipe in Bugialli on Pasta, rolled out very thin and cut in long ruffled ribbons using a pastry dough cutting wheel.)

Tomato tip: To peel tomatoes easily, first drop them into a pot of boiling water for a few seconds. The skins will slip right off.

Chef Antonio Altieri Tutto Mare, San Diego Converted by MMCONV vers.

1⅖

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