| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Umbrian, Kitchen |
1 |
servings |
INGREDIENTS
| 300 |
g |
Dried egg tagliatelle |
| 6 |
|
Ripe tomatoes; peeled |
| 1 |
bn |
Basil |
| 2 |
|
Cloves garlic |
|
|
Salt and pepper |
|
|
Extra virgin olive oil |
INSTRUCTIONS
Put 5 litres of water on to boil.
Seed and dice the tomatoes, put into a bowl and season generously. Chop the
garlic and then add a large slug of oil, rip the basil leaves and add the
tomatoes.
Salt the water and boil the pasta until still quite al dente. Drain
quickly, reserving a jug of water. Return to the pan and add the raw tomato
mix.
Toss thoroughly and serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Your life will have a purpose with the Saviour.”