Ingredients for 4 people:
- 320g paccheri pasta
- 400g fresh cherry tomatoes
- 3g fine salt
- 2 garlic cloves
- 4 sprigs basil
- 5ml Aromolio garlic oil
- 25ml Aromolio Evo oil
- Aromolio basil oil for drizzling over finished dish
Blanch the 2 cloves of garlic in their skins in lightly salted water for 2 minutes. Drain, peel and dry well.
Wash the tomatoes under running cold water. Salt well 3.5l of water in a deep saucepan, generally 12g of coarse salt per litre, 10g for more sensitive palates and up to a maximum of 14g for lovers of stronger flavours. Bring the water to a boil over a high flame and throw in the pasta. Stir the pasta gently every 2 minutes.
Cook for a total of 10 minutes.
While the pasta is cooking slice the garlic as thin as possible and cut the tomatoes into quarters. Brown the garlic in a non-stick pan with the garlic oil and the Aromolio Evo oil over a medium heat, paying attention not to burn the garlic and as soon as it starts to brown add the tomatoes, a pinch of salt and cook for 6/8 minutes until the tomato begins to soften. After ten minutes drain the pasta and finish cooking in a frying pan for about 3 minutes adding a little of the cooking water if necessary. Stir in the basil oil and leave to rest in the pan with the lid on for 45 seconds.
Divide into 4 portions with a spoon, taking care to alternate between a generous amount of tomato sauce and pasta. Add a little basil oil and a sprig of fresh basil.