A Tribute to Magritte: This is Not… A Dish of Linguine With Tomato Sauce

A Tribute to Magritte: This is Not… A Dish of Linguine With Tomato Sauce

A Tribute to Magritte: This is Not… A Dish of Linguine With Tomato Sauce

An easy pasta recipe shared by Italian chef Matteo Torretta: a dish of linguine with cheese and basil, a traditional Italian pasta recipe with an artistic twist

August 23, 2012

Cuisine

serves for

1

total time

0 HR 0 MIN

ingredients

vine tomato
10 each
Linguine
400 g
basil
4 attractive-looking leaves
Garlic
2 cloves
Dry chilli pepper
To taste
Parmigiano cheese
100 g, grated

Preparation

Wash the tomatoes, blend them in a liquidizer and then heat the resulting compote. Remove from the heat and set aside for 5 minutes.

Now, prepare a conical sieve with a fine mesh. Pass the compote through the sieve and separate the water from the pulp. Gently fry the finely sliced garlic with the chilli pepper in a little oil.

Before the garlic turns brown remove it from the tomato water. Boil the pasta in plenty of salted water. Drain it while still a little underdone and terminate the cooking operation in the tomato water. When it is “al dente”, sprinkle with parmesan.

Garnish the dish with a fried basil leaf.

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