- 4 large ripe tomatoes (pink is better in season)
- a large bunch of basil
- 4- 5 cloves garlic (peeled and minced)
- 300 - 350 g pasta (tagliatelle or pappardelle, fusilli will do)
- olive oil
- sea salt
Blanch the tomatoes in boiling water and peel off the skins, then cut into cubes. Tear the basil leaves by hand or chop them roughly, and mince the garlic.
Heat olive oil in a skillet, add the tomatoes and garlic, bring to a boil, and mash slightly, then add the basil. Cover and let the sauce simmer gently while the pasta cooks.
Cook the pasta almost al dente, following the package instructions (about 10 minutes).
Toss with the sauce and serve, topping with Parmesan, fresh basil, or arugula if you like.
Blanch the tomatoes in boiling water and peel off the skins, then cut into cubes. Tear the basil leaves by hand or chop them roughly, and mince the garlic.
Heat olive oil in a skillet, add the tomatoes and garlic, bring to a boil, and mash slightly, then add the basil. Cover and let the sauce simmer gently while the pasta cooks.
Cook the pasta almost al dente, following the package instructions (about 10 minutes).
Toss with the sauce and serve, topping with Parmesan, fresh basil, or arugula if you like.
