food travel & lifestyle
for
MAD MED
About the Recipe
Every time you combine tomatoes and basil, it is inevitable to think of summer, especially if the ingredients are in season and fresh.
Super easy to make, it includes carbs, proteins, minerals, antioxidants, omega-3 acid fats, you name it, the delicious dish has it all.
Super easy and fast to make it is unbeatable!
Ingredients
1 Garlic Clove
2 Tbsp Extra Virgin Olive oil
Red Hot Chili Peppers to Taste (optional)
10 Basil Leaves
1 Cup Parmigiano Reggiano (optional)
1 Tsp Fine Sea Salt (for the sauce)
1 Tbs Coarse Sea Salt ( for cooking water)
2 Jars of Plain Pureed Tomatoes/fresh Roma Tomatoes/1 Can San Marzano Tomatoes
Preparation
Pour the extra virgin olive oil into a saucepan.
Add the garlic, previously peeled and deprived of its inner germ.
Add the garlic to the saucepan and turn on the burner on medium heat.
Let the garlic turn golden brown.
Remove the saucepan from the burner and let cool down for a minute.
Add the tomato sauce, add the sea salt and cook on medium heat for ten minutes.
Put a wooden spoon on the edge of the saucepan and cover it with the saucepan's lid.
After ten minutes, pour the water into a tall pot.
As it simmers, add the coarse sea salt.
Once it reaches the boiling point, dump in the pasta and cook for the suggested time on the package.
Drain the pasta and put it back in the tall pot.
Using a ladle, scoop twice from the saucepan and transfer to the pasta.
Add the fresh basil and stir.
Add the Parmiggiano Reggiano and the remaining sauce.
Stir till combined.
Plate and garnish with some fresh basil and extra virgin olive oil.
Enjoy!