Colorful pasta with various tomatoes
Once the tomatoes are cooked, simmer them slowly over low heat to prevent them from burning. Adding the cooking water (hot water) will help them cook faster
How to make it
1
Cut the cherry tomatoes, black tomatoes, and green tomatoes into wedges, and cut the aiko tomatoes in half lengthwise
2
Bring a pot of water to a boil, add salt, and boil the spaghetti until slightly firm to al dente (approximately 1.5 to 2 minutes before the recommended cooking time. In this example, we boiled it for 7 minutes)
3
Bring A to a low heat and when the garlic turns golden brown, add 1, the basil and the cooking water and simmer over low heat
4
When the tomatoes have softened, add the tomato sauce and bring to a boil, then add step 2, coarsely ground black pepper and olive oil and mix well
5
Serve on a plate and garnish with basil
Materials1 person
-
[Boil spaghetti]
- Spaghetti di Czech No. 11 Fedelini
- 100g
-
- Boiled water
- 3000ml
-
- salt 1% salt in boiling
- 30g
-
- Fruit tomato
- 1/2 pieces
-
- Black Tomato
- 1/2 pieces
-
- Green tomatoes
- 1/2 pieces
-
- cherry tomatoes Red and yellow
- 3 each
-
- Aiko
- 2
-
[A]
-
Ardoino
Extra Virgin Olive - 5/2 tablespoon
-
Ardoino
-
- minced garlic
- 1/2 tbsp
-
- Red chili pepper
- 1 bottle
-
- basil
- 3
-
- Boiling water
- 50ml
-
- tomato sauce as a base. You can use store-bought
- 50ml
-
- Coarsely smelt black pepper
- A little
-
-
Ardoino
Extra Virgin Olive
- 1 tablespoon
-
Ardoino
-
- basil For
- 3
[PR]
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