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Pasta curls in a sauce of Traditional Balsamic Vinegar of Modena (recipes first courses)
Ingredients for 4 people:
320 grams of fusilli pasta curls
800 grams of mature San Marzano tomatoes
1 small onion or scallion
parsley
fresh tyme
olive oil
salt and pepper
Traditional Balsamic Vinegar of Modena
Scald the tomatoes, then drain, peal and remove the seeds.
Cut into cubes.
Put the tomatoes into a casserole with the chopped parsley, a bit of fresh tyme, and the pealed and finely cut scallion.
Add salt and pepper to taste, a few spoons of olive oil, and 2 teaspoons of Tradisional Balsamic Vinegar of Modena.
Cover and let rest for half an hour.
Boil lightly salted water for the pasta, and cook until just done.
Unite the sauce and the pasta and sautee for a few seconds over high heat.
Serve immediately in heated plates.
LE TERRAZZE
Chaos 2000
Chaos (Wine Marches) |
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Red wine with intense vanilla and fruits nose and with a well-mixed tannins.
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