- 350gr Paccheri or Mezzi paccheri
- 2 cloves of garlic
- to taste Evo oil
- 10g fresh basil leaves
- salt to taste
- 500 g fresh San Marzano tomatoes
- 250g fresh Piccadilly tomatoes
- 200g fresh datterini tomatoes
- lemon zest to taste
- parmesan to taste
Preparation
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In a large frying pan, fry the oil with the garlic cloves from which you have removed the skin and core.
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As soon as the garlic is golden, add the San Marzano and Piccadilly tomatoes cut into pieces and cook over low heat for about 25 minutes, covered with a lid. Now add the washed fresh datterini tomatoes and cook for another 30 minutes. Season with salt.
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Blend the tomato sauce and pass it through a sieve to remove the skins and seeds, until you obtain a sauce with a very creamy consistency. Keep aside.
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Cook the pasta in plenty of salted water. When the pasta is almost ready, drain it and put it in a pan with a little extra virgin olive oil.
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Add the tomato sauce, the fresh basil leaves and finish cooking together with the sauce.
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Stir in the grated Parmesan cheese, extra virgin olive oil and grated lemon zest.
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Mix well, bring to the table and serve immediately.