SPAGHETTI WITH GREEN TOMATOES, BASIL AND PECORINO CHEESE

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A super easy and good recipe for the summer for a plate of spaghetti with green tomatoes, basil and pecorino cheese. One of those pastas that leaves your mouth clean despite not lacking flavor. On the internet I have seen some made with gratin tomatoes, but below we propose the simplest version, made in a pan.

Ingredients for two:

  • 250 grams of spaghetti:
  • 7-8 tomatoes (better if Marinda) as green as possible;
  • 10  fresh basil leaves;
  • 25 grams of pecorino cheese (grated);
  • 2 cloves of garlic;
  • Chili;
  • Pepper

Cut the tomatoes by making a cross on the bottom with a knife and immerse them in boiling water for three minutes (the green ones are tough to peel!). Take them out, pass them through cold water and remove the skin as much as you can.

Put some oil in a large pan (large enough to sauté the pasta), when it is hot throw in two cloves of garlic, pepper, chilli pepper and half of the chopped basil leaves (also by hand).

When the basil is wilted, throw in the diced tomatoes and add some water.

Cook for about 20 minutes.

Throw away the spaghetti and drain it at least three minutes before the cooking time indicated in the package and sauté it in the pan, adding the cooking water that you have wisely set aside.

Turn off the heat (wait a few seconds otherwise the pecorino will cook) and add the remaining basil and the pecorino. Easy, fresh and good…

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