Pici with Green Tomato Sauce

 

Pici with Green Tomato Sauce
Ristorante Ambrosia

Pici Pasta for Four

400 g white fine flour
100 g semolino fine flour
300 g cold water
Pinch of salt

Green tomato Sauce

4 San Marzano green tomatoes
1 clove Aglione garlic or 2 cloves regular garlic
Extra virgin olive oil
Salt and pepper
Fresh Basil

Heat a pan, add a drizzle of extra virgin olive oil and the green tomatoes previously cut into cubes, cook for a few minutes, salt and pepper the tomatoes and then cover with cold water. 

Cook the pici, drain them and place them on the pan with the sauce, turn on the heat and bring everything to a boil until the sauce is creamy. As soon as the heat is turned off, add the basil to the pasta and serve with a sprinkling of black pepper.

Recipe by Chef Matteo Sciarri, Ristorante Ambrosia, Cortona, Italy

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