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All public Recipes -> Dinner -> Pomodoro Fresco Alla Romona Speghetti Sauce
Pomodoro Fresco Alla Romona Speghetti Sauce
By: Chris D.
| Description: | ||
| Time: | 11 min (5 min to prepare, 6 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | Eastern European | |
| Number of Servings: | 4 | |
| Ingredients: | ||
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500 each gram/ 1 lbs. cherry tomatoes, salt coarse is best 100 each mililiter/ 3 fl oz. extra virgin olive oil 5 each cloves Garlic, thinly sliced, pinch cayenne pepper 12 each fresh basil leaves torn into pieces |
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| Directions: | ||
| Fill sauce pan boil tomatoes for 1 minute drain and peel tomatoes At the same time in a small sauce pan warm olive oil, don't let smoke. Add garlic and cayenne pepper Reduce heat to very low and cook very slowly stir for about 5 minutes Serve pasta; add tomatoes and basil, toss; pour oil mixture over mixture and toss again; Eat at once. I have quadrupled the above recipe and found it great |
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| Notes: | ||
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