Lia's Recipe Collection - Donna Laura Wines - Flipbook - Page 14
PASTA AL POMODORO
I NGREDI ENTS
18-20 ripe Roma tomatoes
Large pinch of sea salt
5-6 Fresh basil leaves plus more for serving
¼ cup good quality Italian olive oil
1 whole glove of garlic
INS TRU CTIONS
C ho p the R o ma to ma to e s in to la rg e , e v e n c hu nk s. Ad d th em to a po t
wi th n ot hin g e ls e in it a nd si mm e r f or h a lf an ho u r. Re m ove th em
fro m the p o t a nd a d d the m to a p as s a tu tt o - thi s re mo ve s t he sk i n
a nd se e d s . Ad d t he st ra i ne d to ma to e s t o a p o t a nd p u t o ve r lo w
he a t. Add a p inc h o f se a s al t, 5- 6 f re s h ba s i l le a ve s, ¼ cu p of g o od
q u al it y Ita l ia n ol iv e o il , a nd a wh ol e g a rl i c cl ove. S im me r w hi le
st ir ri ng co ns ta ntl y fo r ha lf a n h ou r - d o no t le t t he bo tt om o f th e p o t
b u rn. Se r v e w ith y ou r f a v ou r ite p a s ta a nd top wi th fre s h b a si l a nd
p ar mi g ia n o wh e n s e rv i ng .
Additional notes: In English a passatutto is called an Italian tomato
press.