Recipe by Luigi Coppola: Pasta with tomatoes
Ingredients for 4
- 300 g Gragnano pasta
- 400 g San Marzano tomatoes
- 200 g datterini tomatoes
- 100 g piennolo tomatoes
- 20 g shallots
- 10 g garlic
- 50 g extra virgin olive oil
- basil
Procedure
Blanch the tomatoes and remove the skin, which we will dry in the oven at 60 degrees for 3 hours and then reduce to a powder.
Cut the tomato pulp and cook in a pan with oil, garlic, and shallots. Cook for 10-12 minutes.
Meanwhile, cook the pasta in boiling salted water.
Dish composition
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.
