Saturday, December 10, 2011

Cherry Tomatoes & Garlic Sauce

When  preparing pici  the best sauce to serve them with 
Salsa all’ Aglione
garlic 6 big cloves
fresh tomatoes, gr 300
( preferably cherry tomatoes or Pachino)
wine vinegar, only  a few drops
1peperoncino ( red Italian  hot pepper)
extra vergin olive oil
Take a high-sided pan , large enough because you have to warm  then the pasta in it . Clean 6 garlic cloves, crush them and put them in the skillet where you’ve previously heated  extra virgin olive oil of excellent quality. 
Make them just “ take colour” and add the crushed dried peperoncino and vinegar .Finally add tomatoes cut in half.

. Add salt and cook for 10 minutes

Drain the pasta   and pour into the skillet . Serve with a generous grating of pecorino cheese .

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