- Paste - 400 Grams
- Tomatoes - 5 pieces
- Garlic - 2 Teeth
- Olive oil - 2 items. spoons
- Salt, pepper - - To taste
- Butter - 2 Art. spoons
- Mozzarella - - To taste
My tomatoes, peeled, cut out the hard root of the peduncle. We cut tomatoes in small cubes. We throw the paste into salted boiling water and boil al dente (that is, the pasta should be ready, but slightly harsh, not boiled). Olive oil in the pan can not be added - it will settle on the paste, which will prevent further mixing of the paste with the sauce. We heat up the olive oil in a frying pan, load the sliced tomatoes. There also add finely chopped garlic. Add salt, pepper, other desired spices (I add a little dry thyme) and cook the tomatoes over medium heat until slow boiling. We do not need to fry tomatoes - we need tomatoes to soften and give juice. As soon as the tomatoes start to gurgle, add a little butter to the pan. Cook for 1 minute, after which add fresh basil to the sauce. A minute later, add the cooked al dente paste to the sauce. Stir, warm together for 1 minute - and remove from heat. Spread the pasta on the plates with tomato sauce. We decorate the dish with fresh mozzarella (coarsely chopped or finely grated) - and immediately served. Bon Appetit!
Servings: 4