Difficulty: Low Preparation: 10 min Cooking: 40 min Doses for: 4 people
Orecchiette Pasta 350 gr
Auburn tomatoes 1,2 kg Extra virgin olive oil 3 tbsp Salt to taste Basil 8 leaves
Grated Parmesan Cheese 30 gr
VERY IMPORTANT !
When you buy the tomatoes from the sauce, check them one by one, eliminating the bad, stained or dented ones. Remove the stalks and wash them very well, then dry them.
Cut each tomato into two halves, and remove each of them the green part of the stalk. Squeeze the two halves of the tomato in a bowl or sink so that all the seeds come out.
Put the sauce tomatoes in a steel pot, which you will place on the low heat covered by the lid; let the tomatoes cook, turning them from time to time, until they are wilted and unravel. At this point, pass the tomatoes with the vegetable mill, converging the sauce in a bowl; once you have passed all the tomatoes, pour the puree in a smaller steel pot that you will put on the fire. Add the salt and oil to the sauce and let it be consumed on high heat until the desired density, then turn off the heat and add the whole basil to the sauce or roughly chopped by hand.
At this point, you can start boiling the Orecchiette, once al dente pour the Orecchiette in a pot together with the fresh tomato sauce mixing and cook it for about 1 min and then add the grated Parmesan cheese on top.
Advice You can also buy San Marzano tomatoes to make an excellent sauce.
If the tomatoes you have purchased are not particularly tasty, you can add an onion or garlic sauce to the sauce to make the sauce tastier.
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