Pasta – Tomatoes – the Orchard
For those who thought they have tasted all possible tomato sauces for pasta – there is no taste like the taste
of this sauce. You will believe only after you try.
Products:
4 fresh tomatoes, cut into dice; box of crushed tomatoes, 250g; package of wide paste/spaghetti, 500g; 1/3 cup of extra virgin olive oil, cold pressed – Bustan Abraham; 2 tablespoons of olive oil; 12 cloves of garlic, thinly sliced; handful of parsley, thinly cut; salt; ground black pepper; for service: shredded parmesan.
For sauce:
Add the olive oil and olive to the pot; turn on a low fire and fry the garlic lightly; when the garlic becomes soft, add the tomatoes, stir and cook for 5 minutes; add the crushed tomatoes, stir well; cook on low fire for 30 minutes; stir every few minutes; add "Galilean orchard spice – for pasta and sauces", salt and pepper, and mix well; cook on low fire for 5 more minutes; modify the sauce and turn off the fire.
Pasta:
Fill the pot with lots of water, a bit of salt and boil; cook according to the producer's instructions until obtaining paste "el dante"; filter the pasta and return to pot; pour 2 cups of olive oil, stir and add the sauce; add the basil, salt and pepper, and stir well, and immerse for several minutes; service: transfer to personal plates and spread shredded parmesan on top.
The Orchard Meal: with a summer lettuce salad (see recipe); cold bottle of chardonnay. For perfect delight: platter of hard cheeses nearby. Indulge.
Courtesy of Bustan Abraham, gift for the holiday, gift to the employee, gifts for Rosh Hashanah
