Tortiglioni tasty
Instructions
Blanch the tomatoes and puree through a sieve.
Let them rest in a cloth placed on the colander to eliminate well water.
Chop garlic and onion and saute it with the oil in a saucepan.
Finely chop the olives and capers and add them to the onion.
Pour the tomato past, salted, add a pinch of sugar to take away the acidity of the tomatoes and let simmer over low heat.
Cook the tortiglioni in salted water.
Drain and pour into a soup tureen.
Cover with prepared sauce and add the chopped Basil.
Sprinkle with freshly ground pepper, stir and serve immediately.
Ingredients and dosing for 4 persons
- 350 g of type tortiglioni pasta
- 500 g of ripe tomatoes
- 1 onion
- 10 pitted black olives
- 1 tablespoon of pickled capers
- 1 handful of fresh basil
- 1 clove of garlic
- 4 tablespoons of olive oil
- Pepper
- Salt