🥺 What could be better than a quick and simple dish to comfort us, without too much effort? A traditional recipe, yet always full of warmth and poetry 💛... and super economical! In this recipe I deliberately used nickel-free tomatoes 🥲 for those who are intolerant, but you can use whatever passata you prefer. 🍅 The sweet taste of tomato goes well with the aromatic semi-fresh basil 🌿. But both are accompanied by a burst of flavor: that of fermented black garlic! ✨ Don’t worry, it is so delicate that I recommend it even to those who do not usually tolerate it: try it to believe it!
Put the water on the stove and weigh the pasta. Chop the onion into small pieces.
In a tall saucepan, heat the extra virgin olive oil with garlic and onion. I recommend crushing the garlic cloves so they release their aroma; otherwise, leave them whole for a milder flavor.
After they have browned, add the passata and when it starts to "bubble," season with salt and pepper to taste. Leave it on the heat for another 5 minutes and once turned off, add the basil.
Cook the pasta and add salt. Drain it one minute before the time indicated and toss the pasta in the sauce over medium heat for 1 minute. This way it will finish cooking, absorbing the seasoning better.
Serve the dish as soon as it is ready and keep plenty of bread handy for mopping up the sauce!
Store in the fridge for up to 2 days
Italia, Puglia
| Energy (kcal) | 182.35 |
| Carbohydrates (g) | 38.26 |
| of which Sugars (g) | 3.3 |
| Fat (g) | 0.75 |
| of which Saturates (g) | 0.11 |
| Protein (g) | 7.24 |
| Fiber (g) | 1.52 |
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