Tomato and Basil Pasta
4 tbsp – 60g evoo
2 garlic cloves
1 ½ cup – 300g datterino tomato
2 ¼ cups – 225g short pasta
Put on the fire a pot with plenty of water for cooking the pasta.
In a pan, pour the oil, two cloves of garlic and one shallot cut into slices, and sauté for a few minutes until the shallot is golden brown.
Add the dates tomatoes cut into four, salt and cook over medium heat for 20-25 minutes.
Salt the water and cook the pasta.
When the pasta is cooked al dente, pour it into the tomato, add the fresh basil and sauté in the pan for a few minutes.
Serve with evo oil and a basil leaf.