Time
35 minutes
Serves
4
Difficulty
Easy
Ingredients
325g of pasta (shape of your choice)
400g canned whole peeled tomatoes
2 cloves of garlic
a few leaves of fresh basil
extra virgin olive oil
mature salted ricotta (to taste)
salt, to taste
Method
Heat olive oil in a terra cotta pot. Sauté a whole garlic clove until golden, then add the tomatoes and a few leaves of fresh basil. Season with salt and simmer gently for about 15 minutes.
As soon as the sauce has thickened, turn off the heat. Add a few more leaves of fresh basil and cover with a lid.
Leave the sauce to rest for a few minutes. In the meantime, cook the pasta till al dente and drain. Dress the pasta with the sauce. Serve with a drizzle of fresh extra virgin olive oil and a sprinkling of mature salted ricotta. Garnish with fresh basil leaves.
