Pasta al filetto di pomodoro

Ingredients

• 5 pounds 2.5 kilos of ripe tomatoes peeled, seeded and sliced
• 10 garlic cloves (finely sliced)
• 1/2 cup extra virgin olive oil
• 2 cups of fresh basil leaves
• Coarse sea salt
• 1 package of spinach tagliatelli
• red crushed pepper
• Parmesan cheese shredded (I used parmigiano reggiano)

Instructions

1. 1

   Cook pasta al dente in boiling water, strain it and let some fresh water run on top to stop cooking. Strain it again.

2. 2

   In a saucepan add the oil and cook the garlic on medium heat until it start to get golden, around 2-3 minutes.

3. 3

   Add the tomato slices and cook them for 1-2 minutes.

4. 4

   Add the basil leaves and salt to taste.

5. 5

   Add the pasta to the pan and stir.

6. 6

   Serve in a pasta dish with some red crushed pepper and Parmesan cheese.