Orecchiette pasta with tomato sauce, basil, parmesan


500g of paste orecchiette Maffei

200g of tomato sauce
1 clove garlic
extra virgin olive oil
salt to taste
parmesan cheese sauce:
100 g of grated Parmesan cheese
100 g of cream
pepper as needed.


Put the grated Parmesan cheese into the cream and let stand in refrigerator for 2 hours (photo 1). In a pan fry the garlic in a little oil, then remove it (picture 2). Add the tomato sauce and basil and cook for 10 minutes. Season with salt. Prepare the sauce with parmesan cheese melting on a hot water bath the cheese, until you get a smooth and homogeneous fondue, then keep it warm. Put a saucepan with salted water and, when it reaches the boil, throw the orecchiette, cooked then drain. Flavored pasta in tomato sauce in the pan (picture 3). Put fondue into the dishes, lay the pasta and finish with basil leaves.

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