Angelo scolded me again because I posted the photo without telling you the recipe. I thought it would be so easy, anyone can do it. So here, a little belatedly, my recipe for bigoli al pomodoro.
Ingredients- 500 g bigoli pasta (alternative: spaghetti or linguine)
- 500 g ripe tomatoes
- 2 cloves of garlic
- 1/2 onion
- 1 bunch basil
- Olive oil
- Salt and pepper
- Wash the tomatoes and score them crosswise. Blanch them in a pot of boiling water for 1-2 minutes. Then rinse the tomatoes and peel off the skin.
- Core the tomatoes and cut the flesh into small pieces.
- Finely chop the onion and garlic and sauté in a pan with olive oil until translucent.
- Add the tomato pieces and simmer over medium heat for about 10 minutes until a creamy sauce is formed. Season to taste with salt and pepper.
- Meanwhile, cook the bigoli pasta in a large pot with plenty of salted water until al dente.
- Drain the pasta and add it to the pan with the tomato sauce. Mix everything well and serve with chopped basil and a little olive oil.
