Fresh Pasta with Mediterranean touches

DifficultyBeginner
Yields4 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins
 350 g fresh pasta
 500 g ripe tomato
 2 garlic cloves
 60 g basil
 75 g Kalamata olives
 30 g raisins
 30 g sunflower seeds
 500 g ice
1

Put water in a pot and boil. Meanwhile, with a small knife, make a cross-shaped cut at the base of the tomatoes. When the water is boiling, add the tomatoes and scald them for 30-60 seconds. Take them out of the water and let them cool in ice water.

2

Cut the garlic cloves into slices and brown them in a pan. While they brown, peel the tomatoes, remove the seeds and dice them.

3

Add the tomatoes into the pan with the garlic and let them cook until the tomatoes lose all their water. Add the basil to flavour and remove the sauce from the heat.

4

Boil the fresh pasta in another pot with boiling water. Once the pasta is cooked, we strain it and add it to the pan with the sauce.

5

Mix the pasta with the sauce while heating and serve. Finish the dish by adding Kalamata olives, sunflowers and raisins.

Recipe by CETT-UB
6

Category

Ingredients

 350 g fresh pasta
 500 g ripe tomato
 2 garlic cloves
 60 g basil
 75 g Kalamata olives
 30 g raisins
 30 g sunflower seeds
 500 g ice

Directions

1

Put water in a pot and boil. Meanwhile, with a small knife, make a cross-shaped cut at the base of the tomatoes. When the water is boiling, add the tomatoes and scald them for 30-60 seconds. Take them out of the water and let them cool in ice water.

2

Cut the garlic cloves into slices and brown them in a pan. While they brown, peel the tomatoes, remove the seeds and dice them.

3

Add the tomatoes into the pan with the garlic and let them cook until the tomatoes lose all their water. Add the basil to flavour and remove the sauce from the heat.

4

Boil the fresh pasta in another pot with boiling water. Once the pasta is cooked, we strain it and add it to the pan with the sauce.

5

Mix the pasta with the sauce while heating and serve. Finish the dish by adding Kalamata olives, sunflowers and raisins.

Recipe by CETT-UB
6

Fresh Pasta with Mediterranean touches

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