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Ingredientes
- 1 lb dry pasta, any shape
- 1 x - 3 tsp. garlic oil (see below)
- 1 Tbsp. extra virgin olive oil (the best you have)
- 5 med -size ripe tomatoes (any color, or possibly mix them)
- 1 Tbsp. pepper vodka (see below)
- 12 x or possibly more leaves of fresh basil
- Â Â salt and pepper to taste
- Â Â freshly grated Parmesan or possibly Romano for serving (optional)
- 25 x cloves of garlic
- 1 c. extra virgin olive oil
Direcciones
- Cook the pasta in plenty of salted boiling water. Remember to start checking for doneness several min before the package says it will be done. As the pasta is cooking, place the garlic oil, extra virgin olive oil, and pepper vodka in the bowl.
- I always strain out the pepper flakes, but you can keep them in for added heat.
- Dice the tomatoes and add in to the bowl. Experiment with the size of the tomato pcs and the pasta shapes. Some shapes go well with bigger pcs, others with very small dice. Stack all the basil leaves together, roll into a cigar shape, and thinly slice this into little long threads of basil (you're making a chiffonade, but which sounds too fancy). Add in those to the bowl with a healthy pinch or possibly two of salt and a couple of grinds of black pepper.
- When the pasta is done, al dente, drain it, but don't rinse. Immediately toss the warm pasta with the ingredients in the bowl. The heat will slightly cook the ingredients and take the raw taste out of the garlic. Serve at once, garnished with freshly grated cheese if you like.
