Chicken with capers and lemon
Sea Bass Oven Baked
Pasta with Butternut Squash
Beef Stew with Tomatoes
Pasta with Seafood
Pasta with Courgettes-Zucchini Cream
Lasagna with Ricotta
Fresh Tomatoes Sauce
This very healthy recipe is perfect to be added to all kind of pasta and it is ideal for all the family and especially for children.
When I prepare it I always make a bigger amount than I need in order to be able to freeze the left over and have it ready for the next occasion.
Every 4 people
- 6 wine ripe tomatoes
- Extra virgin olive Oil
Wash the tomatoes, cut each of them in four pieces and put them in a saucepan with 3 table spoons of water.
Leave them cooking for about 10 minutes.
When they start being soft add a drizzle of the olive oil, two pinches of salt and three or four leaves of basil.
Leave to cook for others 15-20 minutes and then put them in the food mill in order to obtain a creamy smooth and skinless sauce.