Fusilli con Sugo di Pomodoro all'Aceto Balsamico
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Ingredients:
1/3 cup A.G. Ferrari Foods extra virgin olive oil
3 large cloves garlic, thinly sliced
2 tsp dried De Col Piras rosemary
2 cups La Primavera canned Italian tomatoes, drained
Sea salt and Maricha, black pepper to taste
1 lb Pasta di Gragnano fusilli bucati
1/4 cup sea salt(for water)
2 tsp Giusti balsamic vinegar
Region:
Emilia-Romagna
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Instructions:
In a heavy saucepan or casserole dish large enough to hold the cooked pasta, heat the olive oil, garlic and rosemary over medium heat. When the garlic begins to sizzle, add the tomatoes, salt and pepper. Cook for 10 to 12 minutes, breaking up the tomatoeswith a wooden spoon. Turn off the heat. Cook pasta in 4 quarts salted boiling water until al dente (approximately 8 minutes). Drain and place pasta in the pan with the sauce. Over very low heat, combine and toss the pasta with the sauce for about 1 minute. Remove from heat. Make a well in the middle of the pasta, add the balsamic vinegar and toss well.Serve immediately, without cheese. Serves 4 to 6
