For good pasta you need: actually the paste itself, good, high-quality. Of the available in supermarkets - Barilla and Grandi Pasta (of our production, not mega, of course, but in comparison with others- ok, from solid varieties). But still the best option is zbxyst paste. They are more expensive, but accordingly just as tasty. Not a bad choice in Goodwin.
- Egg tagliatelle
- 2 fresh tomatoes
- a piece of 150-200 grams of cooked meat (beef, lamb or pork)
- sea salt
- olive oil
- bunch of fresh basil
Boil the pasta in salted water until al dente (Italian packages indicate the cooking time — coturra). At this time, heat olive oil in a pan, tomatoes (if not lazy, peel them beforehand) cut into cubes and add to the pan, stirring, simmer over low heat. We cut the meat with our hands into fibers and add to the tomatoes, we tear the basil with our hands and there. Stir. In a slightly undercooked paste, add the sauce, mix, immediately spread on plates and sprinkle with good olive oil. Sprinkle with Parmesan.
Boil the pasta in salted water until al dente (Italian packages indicate the cooking time — coturra). At this time, heat olive oil in a pan, tomatoes (if not lazy, peel them beforehand) cut into cubes and add to the pan, stirring, simmer over low heat. We cut the meat with our hands into fibers and add to the tomatoes, we tear the basil with our hands and there. Stir. In a slightly undercooked paste, add the sauce, mix, immediately spread on plates and sprinkle with good olive oil. Sprinkle with Parmesan.
