Vermicelli ai sei pomodori e basilico

Vermicelli with six tomatoes and basil

Ingredients for 4 servings: 

  • 500g PGI Gragnano Vermicelli 
  • 100g San Marzano tomatoes
  • 100g cuore di bue tomatoes
  • 100g red datterini tomatoes
  • 100g yellow datterini tomatoes
  • 100g piennolo tomatoes from Vesuvio
  • 100g corbarino tomatoes
  • 2 garlic cloves 
  • 30 fresh basil leaves
  • Salt and evoo to taste

Directions:

Blanch the San Marzano tomatoes in salted water, peel them and pass them with a vegetable mill

On a baking tray with parchment put the red datterini tomatoes cut into two and cook them at 140 degrees for two hours

Separately brown the garlic in evo oil, add the other tomato varieties, the pureed San Marzano and some fresh basil

Remove the garlic, add salt and cook for around.

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