Pasta with bright red tomato and garlic

Components

• 2 tea cups of fusili pasta (or another type of short, firm dough)
• Half a pack of scarf
• 1 cup (tea) of sweet grape tomatoes
• 1 big clove of garlic
• 1/2 cup of olive oil
• salt according to your preference
• shredded parmesan cheese for serving

Mode of preparation

1. Bring an average-sized pot containing 2.5 liters of water to a boil over high heat.

1. Separate the leaves from the scarf pack and rinse them under running water. Place them in a salad spinner and dry thoroughly. Clean and dry the tomatoes as well.
2. Chop the scarlet leaves into small pieces: layer one leaf on top of another on the board; slice the leaves lengthwise down the center, then cut them into thick strips across the width. Halve the balls. Roughly peel and chop the garlic.
3. Once the water is boiling, add 1 tablespoon of salt, then put in the noodles and cook according to the package instructions or until al dente—stir occasionally to ensure even cooking and prevent the noodles from sticking together. In the meantime, sauté the marinade with the tomato.
4. Place a large frying pan over medium heat. As it heats, combine water with 1/4 cup of olive oil, then add the tomatoes and stir quickly— the tomatoes should warm without becoming soggy. Add the sliced scarf, season with salt, and sauté for about 3 minutes until slightly wilted. Turn off the heat and set aside.
5. After cooking the noodles, set aside 1⁄2 cup (tea) of the cooking water. Brush the water, then add the noodles to the frying pan with the sautéed ingredients and stir thoroughly – if needed, pour some of the reserved cooking water into the pan to create a broth.
6. In a separate small skillet, add the remaining 1⁄4 cup (tea) of olive oil and the chopped garlic. Heat over medium heat for approximately 2 minutes, or until the garlic starts to turn golden. Note: do not remove the skillet from the heat expecting the garlic to stop cooking, as it will keep frying in the hot oil and may burn.
7. Place the noodles with the scarf onto a pillow and drizzle with warm olive oil and fried garlic. Serve alongside grated Parmesan.

Purchase only what is necessary

Store

Travessa Oval [caril], Coleção Paninha

Tramontina Stainless Steel Cookware Set with Glass Lids

Faca de chef Tramontina de 10 polegadas

Tramontine Wooden Table

Staub silicone spatula

Mimo Style stainless steel spatula