Orecchiette with fresh tomato and basil
Ingredients (for 4 people):
- 500g orecchiette pasta
- 1.5 kg of fresh tomatoes for the sauce;
- q.b. fresh basil;
- oil; ,
- salt;
- onion
- Italian Pecorino
Preparation
Wash the tomatoes and remove the seeds, put them in a pot with a little water let boil until you are softened.
Remove them from the pan and let it cool to go through a strainer to extract the sauce to use for the sauce.
In another pan put oil chopped onion or garlic (depending on taste) and some basil leaves.
Lightly fry without burning and add the fresh tomato sauce prepared in advance, cook for half an hour.
Cook the orecchiette in salted water trickling and dress with the sauce and additional basil leaves by hand and cheese to taste.
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