9D6 What could be better than a quick and simple dish to comfort us, without too much effort? A traditional recipe, but always full of warmth and poetry 49B... and super economical! In this recipe I purposely used nickel-free tomatoes 352 for those who are intolerant, but you can use the passata you prefer. 345 The sweet taste of tomato blends with the aromatic semi-fresh basil 33F. But both are accompanied hand in hand by a burst of flavor: that of fermented black garlic! 728 Don't worry, it is so delicate that I recommend it even to those who don't tolerate it: try it to believe it!
Put the water on the heat and weigh the pasta. Cut the onion into pieces.
In a tall saucepan, heat the extra virgin olive oil with garlic and onion. I recommend crushing the garlic cloves so they release their aroma, otherwise leave them whole for a milder taste.
After they have browned, add the passata and when it starts to "simmer", season with salt and pepper to taste. Leave on the heat for another 5 minutes and once turned off, add the basil.
Cook the pasta and add salt. Drain one minute before the indicated time and toss the pasta in the sauce, on the heat for 1 minute. This way it will finish cooking, better absorbing the seasoning.
Serve the dish as soon as it is ready and have a good amount of bread ready for dipping!
Store in the fridge for up to 2 days
Italia, Puglia
| Energy (kcal) | 258.14 |
| Carbohydrates (g) | 36.35 |
| of which Sugars (g) | 2.78 |
| Fat (g) | 10.19 |
| of which Saturates (g) | 1.47 |
| Protein (g) | 6.85 |
| Fiber (g) | 1.26 |
