If you heat to feel like you must have done the Preparation, is simply better than pasta al pomodoro. There are many recipes for it, but do not really need a recipe. The basic concept:
* Boil a lot of spaghetti.
* How do you do, diced fresh tomatoes. Put them served on your plate.
* Draining. Do not rinse or the spirits of the thousands of Italian grandmothers to track. This is true in general, but particularly this dish.
* In the tomatoes in hot spaghetti.
* Toss. Be the heat of the spaghetti warm tomatoes.
* Add a good glug of olive oil.
* Serve immediately.
That's all you need. This is the summer when you fresh basil on hand, it's good to spray a little before serving. You can also add a clove of garlic; does not take long, since it is the most raw and very strong. (Mix in the spaghetti before, a little alleviate the bowl with tomatoes.)
This is a wonderful dish. Tomato juice (not you dare seeds) with starch in the dough are mixed to be a lively and fresh salsa. It combines sweet and spicy with the comfort of pasta.
It's summer. Let taste of summer. The tomatoes can be stored in many ways: dried, roasted, preserves, sauces, etc .; You can eat well all winter. But if you have a vine ripe tomatoes perfect today and still warm from the sun also donates ... do it now. It is the taste of summer, and is only at the moment is possible. Enjoy it.
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