🤷♀️ What could be better than a quick and simple dish to comfort us, without too much effort? A traditional recipe, but always full of warmth and poetry 💛... and super economical! In this recipe, I intentionally used nickel-free tomatoes for those who are intolerant, but you can use the puree you prefer. 🍅 The sweet taste of the tomato matches the aromatic semi-fresh basil 🌿. But both are accompanied hand in hand by a burst of flavor: that of fermented black garlic! ✨ Don't worry, it's so delicate that I recommend it even to those who don't tolerate it: try it to believe it!
Put the water on the stove and weigh the pasta. Chop the onion into pieces.
In a tall saucepan, heat the extra virgin olive oil with garlic and onion. I recommend crushing the garlic cloves to release their aroma, otherwise leave them whole for a milder taste.
After they have browned, add the puree and when it starts to "bubble," season with salt and pepper to taste. Leave it on the heat for another 5 minutes and once turned off, add the basil.
Cook the pasta and add the salt. Drain one minute earlier than the instructions and toss the pasta in the sauce, on the heat for 1 minute. This way it will finish cooking, absorbing the seasoning better.
Serve the dish as soon as it's ready and have a good amount of bread ready for the "scarpetta"!
Store in the fridge for up to 2 days
Italia, Puglia
| Energy (kcal) | 258.14 |
| Carbohydrates (g) | 36.35 |
| of which Sugars (g) | 2.78 |
| Fat (g) | 10.19 |
| of which Saturates (g) | 1.47 |
| Protein (g) | 6.85 |
| Fiber (g) | 1.26 |
