* Photos are indicative.
Step by Step Instructions
- Step 1: Wash and blanch the tomatoes for 30'', after you have carved them slightly on the bottom.
- Step 2: Place them into ice cold water so that the skins can be more easily removed and then finely chop them.
- Step 3: Heat olive oil in a saucepan and sauté the finely chopped onion and garlic, add the tomatoes, salt, pepper and cook for 5' until all juices have been drawn out.
- Step 4: Pour in the hot stock and let the sauce simmer for another 15-20'. Finish by adding the finely chopped fresh basil leaves.
- Step 5: Cook the pasta in a different saucepan for 8-10'. Drain and mix with the sauce.
- Step 6: Serve in a shallow dish and garnish with fresh basil leaves.
Ingredient List
- 500g striftaria pasta with basil - tomato - garlic
- 1kg tomatoes
- 500ml beef or chicken stock
- 2 medium onions (finely chopped)
- 2 cloves of garlic
- 100ml extra virgin, orgranic olive oil
- 20g fresh basil leaves
- salt
- ground black pepper