Tomatoes, parmesan and pasta
|3 Tbsp||Olive oil|
|1||Shallot, finely sliced|
|2||Garlic cloves, finely sliced|
|1 pinch||Dried oregano|
|4||Roma tomatoes, blanched, peeled and sliced|
|1 to taste||Salt & freshly ground pepper|
|1 to serve||Parmesan cheese, freshly grated|
- Put the olive oil in a frying pan with the shallot (finely sliced) and cook gentl until the shallot is translucent but not brown. Add the garlic and herbs and fry for a couple more minutes. Add the tomatoes (blanched, peeled and sliced) and season with salt and pepper, and a dash of sugar and tabasco. Cook very gently for several minutes, adding a little water if needed.
- While the tomatoes are cooking, boil the pasta in a large pot of well-salted water. When the pasta is cooked to the tenderness you prefer, drain it in a sieve and tip into the pan of tomatoes. Add a good amount of freshly grated parmesan and serve immediately in warm bowls.