PASTA POMODORO

February 26, 2021

INGREDIENTS

Sauce:

  • 500g of integral linguine
  • 2x400g of canned chopped tomatoes
  • 10-15 pieces of sun-dried tomatoes (with capers)
  • 1 large onion
  • 4 cloves of garlic
  • 100ml of red wine
  • a handful of fresh basil
  • olive oil
  • salt
  • pepper

PROCEDURE

  1. Pour water into a large pot, and add a flat teaspoon of salt. Bring the water to a boil and add the pasta. Cook it according to the instructions on the package, and for ‘al dente’ pasta, reduce the cooking time by one minute from the recommended one.
  2. Heat the olive oil in a pan and sauté the onion on it until it becomes glassy. Then add the garlic and dried tomatoes that you previously cut into strips. Simmer all together for another minute, then pour in the red wine and wait for the smell of alcohol to evaporate from it.
  3. Add canned tomatoes and let the sauce simmer for about 10-15 minutes. Stir the sauce occasionally and add pepper to taste just before the end. I always put a lot of ground pepper in this sauce.
  4. Stir the pasta into the sauce and add the chopped basil at the end.
  5. When serving the pasta, add a little olive oil, pepper, chopped tomato and basil to the plate.

VIDEO RECIPE

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