Egg Pasta with Fresh Napolitana Sauce
99
1 Portion
| 1 | Roma tomatoes - concasse | 2 |
| 2 | Olive oil | 20 ml |
| 3 | Garlic - finely chopped | 1 tsp |
| 4 | Basil leaves - chiffonnade | 1/8 bunch |
| 5 | Fresh oregano leaves - chopped finely | 1/8 bunch |
| 6 | Parmesan cheese - shaved | 1 tsp |
| 7 | fresh pasta, such as fettuccine | 1/2 recipe |
Prepare tomato concasse.
Cook the pasta for a couple of minutes in a large pot of boiling salted water until al dente.
Drain. Combine oil and garlic in large saucepan, sauté until garlic is just golden, add
tomatoes, cook 3 minutes, add herbs and cook 1 minute more. Remove from heat.
Add pasta, stir to combine, season to taste with salt and freshly cracked black
pepper. Serve immediately garnished with fresh shaved parmesan.