- Tomatoes - 4 Pieces (medium)
- Cherry Tomatoes - 450 Grams
- Garlic - 3 Teeth
- Fresh basil - 2-4 Pinch
- Olives - 15 pieces (Kalamata or green)
- Butter - 4 items. spoons
- Olive oil - 3 items. spoons
- Red chili pepper - 0.5 teaspoons
- Parmesan cheese - - To taste
- Salt, pepper - - To taste
Bring salted water in a large saucepan to a boil. Preheat the oven to 180 ° C. Finely chop the garlic and set aside. Cut 4 medium tomatoes in half then into quarters. Cut out the core and remove the seeds. On the baking sheet lay a foil or parchment, and sprinkle 1 tbsp. olive oil. Put chopped tomatoes and place in the oven for 25 minutes. Meanwhile, take the cherry tomatoes and cut them in half. Transfer to a bowl. Do the same with olives. Cut the basil, too, set aside. In a large frying pan, over medium heat, add olive oil and 2 tbsp. butter. Add the garlic, chili pepper, a little salt and pepper, cook until you feel the smell of garlic. Your tomatoes should be ready, add them to garlic, then add cherry tomatoes, olives and 2 tablespoons. butter. Reduce heat and cook for 5 minutes. In the meantime, prepare the pasta in boiling water. When the paste is ready, do not add it to the pan without rinsing it. Stir well and serve with fresh basil and parmesan cheese. Bon Appetit.
Servings: 4