Nature, freshness, simplicity...we obey. Great taste of real tomatoes combined with herbs, garlic and onion aroma. Sometimes simple ideas are best.
Ingredients:
• 2 portions of pasta (penne, rigatoni...)
• 750g fresh, mature tomatoes (beefsteak tomatoes)
• 2/3 glass tomato passata
• 2 tbs butter
• 2 shallots
• 2 garlic cloves
• half of bunch of fresh basil
• pinch of oregano
• parmigiana
• a handful of rocket (optionally)
• salt
• black pepper
Preparation:
Melt butter in deep frying pan or pot and fry finely chopped shallots. Then add crushed garlic cloves. Fry for about 5 minutes.
Meanwhile cut tomatoes' skin, pour hot water and remove tomatoes' skin. Cut into 4 pieces. Add juice to a smaller pot. Chop tomato pulp and put to a pot. Add sieved and seeded tomato juice. Cook under a lid for about 30 minutes. After that add tomato passata, chopped herbs, add salt and black pepper. Cover with a lid and set aside for 10 minutes on low heat.
Meanwhile prepare pasta al dente. Remove water and leave on a sieve.
Put sauce to a blender and process until smooth. Add sauce to a pan, add pasta, a hearty handful of parmigiana and rocket (optionally). Stir thoroughly and serve.
Enjoy!