http://www.bubblews.com/news/edit/1161741
INGREDIENTS;
14 oz (400 g) store bought or homemade tagliatelle
2 lb (1 kg) firm-ripe tomatoes
2 cloves garlic, finely chopped
1/3 cup (90 ml) extra-virgin olive oil
1 tablespoon finely chopped parsley
Salt
Here's how to make it:
If using homemade pasta, prepare the tagliatelle . Preheat the oven to 400F (200C/6). Cut the tomatoes in half and remove the seeds. Place the tomato shell upside-down on a baking sheet. Bake until the tomatoes have lost the excess water and the skins are burnt, 20-25 minutes. Let cool a little then slip off the skins and mash the flesh in a large bowl. Stir in the garlic, oil, parsley, and salt. Cook the pasta in a large pot of salted boiling water until al dente, 3-4 minutes. Drain well and place in a heated serving dish. Add the sauce, toss gently, and serve hot.
INGREDIENTS;
14 oz (400 g) store bought or homemade tagliatelle
2 lb (1 kg) firm-ripe tomatoes
2 cloves garlic, finely chopped
1/3 cup (90 ml) extra-virgin olive oil
1 tablespoon finely chopped parsley
Salt
Here's how to make it:
If using homemade pasta, prepare the tagliatelle . Preheat the oven to 400F (200C/6). Cut the tomatoes in half and remove the seeds. Place the tomato shell upside-down on a baking sheet. Bake until the tomatoes have lost the excess water and the skins are burnt, 20-25 minutes. Let cool a little then slip off the skins and mash the flesh in a large bowl. Stir in the garlic, oil, parsley, and salt. Cook the pasta in a large pot of salted boiling water until al dente, 3-4 minutes. Drain well and place in a heated serving dish. Add the sauce, toss gently, and serve hot.
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