6 plum tomatoes
4 tablespoons olive oil
2 cloves garlic
1 fresh sprig parsley


1.Blanch the tomatoes in boiling water for a few seconds, then peel, de-seed and dice.
2.Place in a small saucepan and add the olive oil, garlic, parsley and a pinch of salt.
3. Cook, uncovered, over a medium heat for 10 minutes. Remove and discard the garlic and parsley.
4.Taste and add more salt if necessary. Pour the sauce directly on to drained pasta while still hot.
5. Do not sprinkle with grated Parmesan cheese.
6.If you like a stronger flavour, thicken the sauce over a high heat for the last 5 minutes of the cooking time.
7.For short or long pasta.

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