Linguine al Pomodoro fresco
Servings: 2
Ingredients
Pomodoro sauce
- 3 medium sized tomatoes ripe
- 3 garlic cloves
- 3 tbsp canned diced tomatoes with juice
- 2 tbsp olive oil
- 1 tbsp low-fat butter 40% fat
- 1 tbsp grated parmesan
- 1 tbsp fresh basil
- chilli flakes or chilli paste to taste
- freshly ground salt and pepper to taste
Pasta
- 150 g linguine pasta
- 1.5 l water
- 1 tsp salt
Instructions
- Boil the water in a medium to large pan. Add the salt and pasta. Cook the linguine as per the package instructions (normally 8 to 10 mins).
- In the meantime, wash the tomatoes and roughly dice them. Rinse the basil and chop it as you like. Thinly cut the garlic cloves (don't mince them).
- Heat up a medium sized deep pan on medium heat, then the olive oil and the garlic slices.
- Cook the garlic for 10-20 seconds (don't let it change the color to brown), then take out in a bowl and toss the chopped tomatoes in the pan.
- Let the tomatoes fry for a minute or two, gently turn them over or toss the pan.
- Add the canned diced tomatoes (3 tbsp) to the pan, the cooked garlic slices, the butter and the grated parmesan. Gently stir, and leave to cook for 2-3 minutes.
- Add the chopped fresh basil, season to taste with ground salt, pepper and the chili flakes (or chili paste), then turn off the heat.
- When the pasta is cooked, drain, then add the linguine to the pan. Gently and evenly coat the pasta with the pomodoro sauce.
- Evenly distribute the pasta into 2 bowls, garnish with fresh basil and serve with extra freshly ground black pepper and grated parmesan.