Tuscany summer pasta

Yield: 2 servings

Measure Ingredient
2 pounds Plum tomatoes
2 Cloves garlic; crushed
½ Onion
1 6 ounces thi spaghetti
Olive oil

For the sauce, plunge the tomatoes into boiling water for 10 seconds to loosen the skins. Peel and halve the tomatoes and remove the pips if you prefer.

Chop the onion and soften in a little olive oil. Add the halved tomatoes and garlic. Simmer for half an hour until the ingredients have reduced to a delicious tomato and garlic sauce. Add half a cup of water to stop the sauce sticking if you need to.

To prepare the spaghetti, use 2 pints of water with a teaspoon of salt, brought to a rolling boil. Then add the paste, separating the strands with a fork. Four minutes should be enough to cook the pasta al dente.

Place on a plate and smother with the tomato sauce.

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