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Pasta with fresh tomato sauce
4 servings
Ingredients
500 grams of “angel hair” noodles
30 grams of grated parmesan cheese
185 grams of watercress
fresh parmesan cheese
Fresh tomato sauce
4 large and ripe tomatoes, diced
½ a cup (60 ml) of vegetable broth
1 tablespoon of white vinegar
freshly ground black pepper
Preparation
Cook the pasta ‘al dente’ in plenty of boiling salty water. Drain it and keep it hot. Sauce: Blend the tomatoes with the broth, vinegar and black pepper. Mix the parmesan with the hot pasta. To serve, pour the sauce over the pasta and decorate with watercress leaves and parmesan peelings.
Note
The parmesan cheese peelings give pasta plates an original and elegant touch. Taking a piece of fresh parmesan cheese you get the peelings with a potato peeler or by making thin slices with the cheese grater.
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