in Italy

Pasta with spring onions and basil

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Ingredients for 4 servings:

  • 350 g pasta (preferably ‘fork pasta’)
  • 3 spring onions with the green parts, roughly chopped
  • 200 g tomatoes, fresh or canned
  • 1 bunch basil, finely chopped
  • olive oil
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

makes you want spring

Peel the spring onions and chop into large pieces (approx. 3 cm). Briefly soak the fresh tomatoes in hot water, then rinse and remove the skin. Deseed and cut into strips (not necessary for canned tomatoes!). Wash and finely chop the basil. Heat olive oil in a pan, sauté the spring onions and some of the basil, then add the tomatoes and simmer for approx. 10 minutes. Season with salt and pepper. Meanwhile, cook the pasta al dente, drain, and immediately toss with the sauce in the pan. Sprinkle with the remaining basil and serve hot. Tip: If you like, top with grated Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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