Benjamin e Clara Weatherall
Shellfish cevicheby Gastón Acurio
Dall'Italia I Conoscenti: piccolo scrigno di ospitalità a Bologna
For 4 people
350 g of spaghetti 500 g of San Marzano tomatoes 80 g of basil oil, garlic, chili pepper
Peel the fresh tomatoes in boiling water and salt. Prepare the oil, garlic and chili pepper in a pan, cook for 5 minutes and season with salt.
Boil the water, add salt, cook the spaghetti and drain while still very firm, continuing to cook them in the tomato. Finely chop the basil and mix the pasta. Serve piping hot.
(482)
