Pennette with fresh tomato sauce and basil
Instructions
Put in Bowl, where then put the pasta, tomatoes, garlic, olive oil and coarsely chopped Basil.
Let it sit this sauce for half an hour.
Cook the pasta al dente, drain and refrigerate with a quick spray of cold water.
Drain again and pour into bowl of gravy; stir remembering remove the garlic clove and serve at room temperature.
Ingredients and dosing for 4 persons
- 500 g of type pasta pennette
- 600 g of chopped tomatoes into cubes
- 1 sprig of basil
- 1 clove of garlic
- 1/2 cup of olive oil extra virgin