Skordolazana with tomato
Cooking time20 minutes
Prep time5 minutes
Servings4 portions
Ingredients
INGREDIENTS
- 500 g tagliatelle or spaghetti
- 60 ml Altis P.G.I. Chania Kritis Extra Virgin Olive Oil
- 6 cloves garlic
- 2 tomatoes
- 1 tsp tomato purée
- Freshly ground pepper
- Salt
To serve
- 1 Greek rusk (crumbled)
- Fresh basil
Instructions
EXECUTION
- Boil the pasta and retain a cup of the cooking water.
- In a saucepan, fry five of the cloves of garlic in the olive oil over a low heat. Remove as soon as they start to colour.
- Add the tomato purée, the tomatoes (finely chopped), the final clove of garlic (finely chopped), the pasta and the cup of cooking water.
- Add some pepper and remove the sauce from the heat as soon as it has thickened.
- Serve with a crumbled Greek rusk and some basil.
- If you prefer, leave out the tomato for plain skordolazana.
