“Eat the spaghetti to forgetti your regretti (sorry about this, but it was too funny)“
Sauté the garlic in Extra Virgin Olive Oil over high heat, add the tomatoes, a bouillon cube. Cook for a few minutes then add the onion, chopped very fine. Continue cooking another 10 minutes. Put all the ingredients (including a pinch of powdered hot red pepper) through a food mill, add the chives, chopped very fine.
Pour the sauce over pennette cooked “al dente” and drained. Serve with lots of freshly grated parmesan cheese.
4 People Ingredients:
1 kilo (35,07 oz) of green tomoatoes
4 gloves of garlic, ½ onion, a bunch of chives
A pinch of powdered hot red pepper
EvO Extra Virgin Olive Oil
1 beef bouillon cube
Fresh Parmesan Cheese
320 grams (11,29 oz) of Pennette pasta
Courtesy of: Chef Elena Mattei
Cucina con Vista Firenze