Pasta al Pomodoro fresco

Name: Pasta al Pomodoro fresco
Ingredients: Ripe tomatoes (small cherry tomatoes or large tomatoes), diced into small pieces; fresh basil (a few leaves) or parsley and/or mint or Sicilian mountain oregano.; 2 or 3 garlic cloves; Extra-virgin olive oil (q.b. – “quanto basta” or “as much as you need”); salt, q.b.; Parmesan or pecorino cheese, q.b.; pasta, rigatoni or penne (1 lb for every 5 persons); Optional: diced mozzarella cheese or diced pecorino (I used Pino’s goat’s milk cheese, tomino di caprino, when making this pasta the other day)

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Ingredients: Ripe tomatoes (small cherry tomatoes or large tomatoes), diced into small pieces fresh basil (a few leaves) or parsley and/or mint or Sicilian mountain oregano. 2 or 3 garlic cloves...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.annesitaly.com.

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Ingredients

Ripe tomatoes (small cherry tomatoes or large tomatoes), diced into small pieces
fresh basil (a few leaves) or parsley and/or mint or Sicilian mountain oregano.
2 or 3 garlic cloves
Extra-virgin olive oil (q.b. – “quanto basta” or “as much as you need”)
salt, q.b.
Parmesan or pecorino cheese, q.b.
pasta, rigatoni or penne (1 lb for every 5 persons)
Optional: diced mozzarella cheese or diced pecorino (I used Pino’s goat’s milk cheese, tomino di caprino, when making this pasta the other day)