Christmas holidays are coming to the end.
For the home cook, chef, and hungry gourmet, the holidays have been an especially wonderful time. The greatest joy in the kitchen is preparing meals for family and friends, sitting at the table late into the night and truly allowing yourself not only to eat, but to convivial together. Sometimes you find unexpected friends or relatives at home and the challenge is knowing exactly what to prepare quickly and without stress, so as to have time to spend with unexpected guests. Quick, easy, comforting, and absolutely delicious.
Our powerful Boterino cherry, a brown fruit of the tomato family tree and holy friend of goodness, absolutely full of flavor and taste of the tomato of yesteryear.
This recipe is perfect for those times when you need to prepare a dish quickly and still want to impress your guests. Garlic Pasta, Oil, Chili Pepper, Boterino Tomato with Fresh Mozzarella. Ready in just 20 minutes, you’ll get an ideal dish that will give some heat to warm you up on these cold post-Christmas evenings.
INGREDIENTS 4-6 people
1 tray 275g SiPomodoro Boterino
1 teaspoon red pepper flakes
6 cloves of garlic
1/2 Heart of Leek Flavors from My Garden
1/3 cup dry red wine
100 ml of vegetable broth
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 tray Basil Flavors from My Garden
1 tablespoon of lemon zest
100 g grated Parmigiano Reggiano
1 fresh mozzarella
2 tablespoons of olive oil.
Bring a large pot of salted water to a boil.
First, mince the garlic, wash and finely slice the leeks and cut the Boterino cherry tomatoes into quarters.
Heat a saucepan over medium heat and pour in a generous portion of extra virgin olive oil. When hot, add the garlic and red pepper flakes and cook for 45 seconds. Add the leeks to the saucepan, stir and cook another 3 minutes. Pour in the red wine and bring to the boil. Let the wine evaporate and reduce it by half, then add the vegetable broth and the Boterino cherry tomatoes. Add the lemon zest, season with salt and pepper and bring the sauce to a boil. Let the sauce simmer on low heat for 10 minutes, stirring occasionally so it doesn’t stick. Remove from the heat and stir in the basil cut into strips and the grated Parmesan. While the sauce is cooking over a low heat, cook the pasta al dente, then drain properly and stir it in the pan with the still hot sauce. Transfer the spaghetti to a large serving dish, finish with the fresh mozzarella, a few drops of extra virgin olive oil, basil leaves and freshly ground black pepper.