Pasta al Pomodoro
- Spaghetti – 200 grams
- Sunrise cherry tomatoes "Moe Leto" - 250 grams
- Basil "Moe Leto" - 1-2 sprigs
- Olive oil, salt, pepper, garlic
Specially for you, Michele prepares amazing dishes of delicious Moe Leto vegetables!
CookingToday we are going to make classic Italian pasta with a tomato sauce of Moe Leto cherries, which are perfect for this dish, because their balanced taste and rich tomato flavor as if absorbed a piece of Italian sun, which they generously share with everyone who tastes them!
Lower the spaghetti into the salted boiling water and cook until al dente. This will take on average 8-9 minutes.
Let's take care of the base of our dish: a bright and colorful tomato sauce made of Sunrise cherry tomatoes from Moe Leto with a dense, sweet pulp and a delightful aroma.
In a thick-walled frying pan, heat olive oil and 3 cloves of garlic, which will give the oil a bright aroma and flavor. Remove the garlic before adding the tomatoes, instead the garlic add a few leaves of fresh basil to the pan.
Place most of the whole cherry tomatoes in the flavored oil with basil and stew until cooked, with salt and spices to taste. Rub the cooked tomatoes through a sieve, so that the consistency of the sauce was tender and homogeneous. Set the ready sauce aside for a while.
Now we cut the remaining cherry tomatoes into quarters and poach them in a saucepan with a little olive oil and a few leaves of fragrant basil from Moe Leto. Then combine them with the sauce and cooked spaghetti in a saucepan, keep on the heat for just a couple of minutes, stirring vigorously. And then, our Italian Pasta al Pomodoro is ready!
Place the pasta and tomato sauce on a plate, drizzled with olive oil, and remember to decorate it with a bright accent in the form of fragrant basil leaves from Moe Leto. Bon appetit!