LOCATION: Recipes >> Pasta Sauces >> Pomodoro
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Pomodoro
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Pomodoro
500 g / 1 lb cherry tomatoes
coarse salt
100 ml/ 3 fl oz. extra virgin olive oil
5 cloves garlic, thinly sliced
pinch cayenne pepper
12 fresh basil leaves torn into pieces
Blanch tomatoes in boiling water for 1 minute. Drain and peel.
In a small sauce pan heat olive oil. Add garlic and cayenne pepper.
Reduce heat to very low and cook very slowly stir for about 5
minutes.
Add tomatoes and basil to cooked pasta, toss. Pour oil mixture
over mixture and toss again. Serve at once.
Varation: Add cubed Mozzarella cheese if you like.
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