It is best to prepare a paste of the summer when everything is fresh and the tomatoes and greens. But sometimes you want to pamper yourself than — the tasty and sometimes wait for the summer have no strength. This dish is cooked very quickly and simply, nothing complicated in it, but the taste of it is just wonderful. It is best to use a real Italian pasta, then the dish is absolutely a win-win.
Spaghetti — 500 g
Media — 400 g
Tomatoes — 400g
Basil — beam
1 clove garlic
olive oil — 4 tablespoons
Balsamic vinegar — 2 tablespoons — at the request
salt — to taste
1. Boil pasta in salted water. It should be a little hard after boiling, and not be completely finished. Garlic and basil stalks finely chopped. In a frying pan warm up the olive oil and gently fry the garlic and basil stalks. Garlic should be just golden, then add to the pan cleared from the inner thawed mussel. Fry mussels 3 minutes, turning them occasionally. If you are using balsamic vinegar, it is necessary to add the mussels, stir and reduce the heat. Tomatoes are put in boiling water for 2 minutes, then peel and slice. Add the tomatoes to the mussels and stew until tender, season with salt.
2. Paste throws in a colander, while keeping some water in which it was cooked. Add the pasta to mussels, 4 tbsp. l. the water in which they are cooked, warmed slightly and pepper. Now add chopped basil leaves, stir and remove from heat.