John Myers
Bavette with Fresh Tomato Sauce
The perfect bavette with fresh tomato sauce recipe with a picture and simple step-by-step instructions.
- 200 g Bavette
- Salt
- 2 Shallots
- 1 Clove of garlic
- 250 g Cherry tomatoes red
- 1 tbsp Tomato paste
- Salt and pepper
- 1 pinch Sugar
- 0,25 tsp Red chilli flakes
- 1,5 tbsp Olive oil
- 250 g Mozzarella
- 1 bunch Basil
- Cook the pasta in a saucepan with boiling salted water according to the instructions on the package.
- In the meantime, peel off the shallots and the clove of garlic. Wash the tomatoes and cut in half. Cut the shallots and clove of garlic into large pieces. Put everything in a bowl. Add the tomato paste, chilli flakes, olive oil, salt, pepper and sugar to the bowl. Use the hand blender or Finely puree the mixer.
- Drain the pasta, collecting about 50 ml of the pasta water. Put the pasta back in the pan and mix with the tomato sauce and pasta water. Drain the mozzarella, pull it into small pieces and remove the basil leaves from the stems.
- Arrange the bavette with fresh tomato sauce on plates, serve sprinkled with basil leaves and mozzarella.
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