A very quick recipe. In winter, fresh tomatoes can easily be replaced with canned ones in their own juice.
- 200 g tagliatelle pasta
- 2 large tomatoes or a small can of tomatoes in their own juice
- 1 celery stalk
- 4 garlic cloves
- handful of fresh mint leaves
- olive oil
- 1 tbsp sugar
- salt
Cook the pasta until almost al dente. In a pan, heat olive oil, sauté the minced garlic, then add chopped celery and fry for another minute or two. Add the tomatoes and let everything simmer, mashing the tomatoes into a purée. Stir in the sugar, season with salt. For a little heat, add chili pepper if you like. Toss the pasta with the sauce and finish with fresh mint leaves for aroma before serving.
Cook the pasta until almost al dente. In a pan, heat olive oil, sauté the minced garlic, then add chopped celery and fry for another minute or two. Add the tomatoes and let everything simmer, mashing the tomatoes into a purée. Stir in the sugar, season with salt. For a little heat, add chili pepper if you like. Toss the pasta with the sauce and finish with fresh mint leaves for aroma before serving.
