RGFE

Directions

Step 1

Heat the olive oil in a flameproof terracotta pot and sauté a whole garlic clove until golden, then add the tomatoes and a few leaves of fresh basil; season with salt and simmer gently for about 15 minutes.

Step 2

As soon as the sauce has thickened, turn off the heat, add a few more leaves of fresh basil and cover with a lid. Leave the sauce to rest for a few minutes.

Step 3

In the meantime, put plenty of water to boil in a large saucepan, salt when boiling and cook the pasta, drain al dente and dress it with the sauce.

Serve with a drizzle of fresh extra virgin olive oil and a sprinking of coarsley-grated mature salted ricotta; garnish with the remaining fresh basil leaves.