Recipe by Luigi Coppola: pasta with tomatoes
Servings for 4 people
- 300 g Gragnano pasta
- 400 g San Marzano tomatoes
- 200 g datterini tomatoes
- 100 g piennolo tomatoes
- 20 g shallots
- 10 g garlic
- 50 ml extra virgin olive oil
- Basil to taste
Procedure
Blanch the tomatoes and remove the skins, dry them in the oven at 60°C for 3 hours and then reduce to a powder.
Cut the tomato pulp and cook it in a pan with oil, garlic, and shallots.
Cook for 10-12 minutes.
Meanwhile, cook the pasta in boiling salted water.
Toss the pasta, serve on a serving dish, sprinkle with tomato powder and basil leaves.
Serve with tomato sauce on the side and a slice of bread.
