Tomatoes are so, so good right now, I'm eating them as much as possible. I usually make raw tomato sauce like this, but this time I took one big tomato and grated half of it on a box grater and chopped up the other half. The shredded part makes a nice, juicy base. I added some olive oil, a capful of balsamic vinegar, a drizzle of honey, fresh pepper, a big pinch of red pepper flakes, one grated garlic clove, and some basil. Mix it all up and let it sit for 10 minutes to a couple of hours.
Plate the pasta and top with big shavings of pecorino.
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