Spaghetti al pomodoro fresco
Pasta in fresh tomato sauce is a real challenge. The seemingly simplest dishes turn out to be the most difficult. The secret is the rapid evaporation of the tomatoes so that they do not completely fall apart during cooking and retain their fresh characteristic taste.
Preparation: 35 min
Medium
Preparation: 35 min
Medium
Ingredients:
- 4000 g water
- 1 g ground black pepper
- 100 g shallots
- 15 g chili peppers
- 25 g fresh basil
- 200 g macaroni spaghetti
- 30 g salt
- 200 g cheese burrata
- 5 g sugar
- 32 g garlic
- 1 g salt
- 60 g butter
- 700 g tmato
- 80 g Oil, olive
Method of cooking:
- On the lid of the bowl place a container and weigh 60 g of butter. Cut into smaller pieces and put into the fridge.
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