This recipe is known for his semplicity, lightness, flavour and aroma. Among the different varieties of tomatoes the ones that are pear-shaped are the best for sauces.
 |
|
|
|
|
INGREDIENTS |
|
|
|
Spaghettini Barilla |
350 |
|
g |
|
|
|
|
|
Black olives |
20 |
|
|
|
|
|
|
|
Extra virgin olive oil |
3 |
|
tablespoons |
|
|
|
|
|
Fresh tomato |
6 |
|
|
|
|
|
|
|
Garlic |
2 |
|
cloves |
|
|
|
|
|
Grated Pecorino (Ewe's milk cheese) |
2 |
|
tablespoons |
|
|
|
|
|
Red hot pepper |
1 |
|
pinch |
|
|
|
|
|
Salt |
|
|
to taste |
|
|
|
|
|
Pepper |
|
|
to taste |
|
|
|
|
|
|
|
|
PREPARATION |
|
| 1. |
|
Dip the tomatoes in boiling water, peel them and chop them coarsely. Aside, mince the garlic and cut the olives but not too thin. Mix all the ingredients in a salad bowl and let them rest in the refrigerator for about 30 minutes. |
|
|
| 2. |
|
Cook the Spaghettini Barilla in plenty of salted water; then drain it al dente. Add the sauce and sprinkle with the grated Pecorino cheese. |
|
|
|
|
|
|
|
CHEF'S NOTE |
|
|
|
To peel the tomatoes, make a little cut on the bottom and dip them for ten seconds in boiling water. Cool off the tomatoes quickly in cold ice water and peel them with a little knife.
If you don't like garlic, don't mix it together with the sauce but cut it in a half and rub it in the bowl where you will put the sauce. |
|
|
|
|
 |
|
|
For this succulent, a little bitter, and aromatic dish we suggest a soft, tannic, aromatic wine such as a Melot Venete or a Grignolino del Piemonte. |
|
|
 |
|
