The most classical recipe. It has a simple taste that pleases everybody. The S.Marzano tomatoes are best for preparing tomato sauces.
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INGREDIENTS |
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Tortiglioni Barilla |
350 |
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g |
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S. Marzano tomato |
500 |
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g |
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Extra virgin olive oil |
50 |
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g |
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White onion |
30 |
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g |
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Basil |
10 |
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leaves |
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Dry white wine |
1 |
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cup |
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Grated Pecorino (Ewe's milk cheese) |
3 |
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tablespoons |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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Dip the tomatoes into boiling water for about ten seconds. Peel them, remove their seeds and cut them in slices. |
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| 2. |
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In a saucepan, brown the minced onion, then add the tomatoes. Season with salt and pepper and add the cup of white wine. If you'd like also add a little piece of broth cube and a ladle of water. Let cook for about ten minutes. |
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| 3. |
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Cook the Tortiglioni Barilla in plenty of salted water, drain it and add it to the sauce. Garnish with basil leaves and sprinkle with the grated Romano cheese before serving. |
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CHEF'S NOTE |
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Wash and dry the basil leaves just before using them. In this way, they will retain their green colour. Then cut them into thin strips and put them on top of the pasta. It will look very nice.
To get the same result in less time you can use Barilla Basilico sauce poured directly onto the pasta immediately after draining or heated over a low flame or heated in the microwave. |
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For this aromatic, sweet dish we suggest a medium-bodied, aromatic, red wine such as a Sangiovese di Romagna Superiore or a Fontana del Bosco Eliseo. |
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