INGREDIENTS
450g (1 lb) ripe large tomatoes
6 tablespoons Filippo Berio Extra Virgin olive oil
1 clove garlic peeled and crushed
10 fresh Basil leaves chopped
Salt and pepper
375g (13oz) Penne Pasta
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METHOD
1. Plunge the tomatoes in boiling water for 1 minute and remove
skins. Then slice the tomatoes into thin strips, discarding skins.
2. Mix the tomates, oil, garlic, basil and season.
3. Cook pasta as per instructions.
4. Pour the tomatoes over the cooked and drainded pasta and enjoy!
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