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Recipe from: Laura Engles
Servings: Serves 6 people
1 pound linguine macaroni
20 leaves of basil
20 grams (about ¾ ounce) parsley
6 cloves of garlic
1 ounce extra virgin oil
120 grams (about 4 ¼ ounces) of fresh tomatoes
120 grams (about 4 ¼ ounces) mozzarella of bufala "Delle Rose"
salt freshly ground white pepper.
You crush the basil, the parsley and garlic in the mortar, adding a thread of extra virgin oil, and add a little salt and ground pepper. When you form a dense sauce to the correct point, joined also the pulp of the tomatoes, husked and cut dice. Then boiling and salty water, cooked the pasta. Drain it to the tooth and season it with the prepared sauce. Sprinkle of mozzarella cut thin strips and mixing in table.