It is simply to add tomatoes to the classic garlic and chili oil, and complete with parmesan and obviously to get a good result it takes quality ingredients, such as fresh garlic, olive oil extra SYRENUM and durum wheat spaghetti.
INGREDIENTS (serves 4):
- 4 or 5 tomatoes
- 360 g. Gragnano pasta
- SYRRENTUM extra virgin olive oil Gargiulo q.b.
- 2 or more cloves of fresh garlic
- a spicy Campania’s red chili
- salt q.b.
- grated Parmesan cheese q.b. (optional)
Put on the fire water for the pasta and just boils add salt and cook the pasta.Blanch the tomatoes for a few minutes and then pass them under cold water, peel, then remove the seeds and cut into strips.
Peel the garlic and depending on how much you love its taste and its beneficial properties crush or slice it or chop it again and put the oil in a frying pan olive oil and chopped Campania’s chilli. Cook a few minutes but be careful not to burn the garlic.
Drop the tomatoes into the pan and cook a few minutes over high heat, the tomatoes must only warm up but do not discard. Drain the pasta keeping aside a little ’cooking water.
Pour the mixture into the pan with the tomato. Blow it up quickly, adding if needed a little ’cooking water. Serve immediately this tasty pasta. If you like you can completed with the Parmesan cheese.