John Myers
Tomato Tortiglioni with Parmesan
The perfect tomato tortiglioni with parmesan recipe with a picture and simple step-by-step instructions.
- 250 g Tortiglioni (or Rigatoni)
- 400 g Small vine tomatoes
- 1 medium sized Onion
- 2 Garlic cloves
- 2 tbsp Olive oil for frying
- 1 tbsp Dark balsamic vinegar
- 2 tbsp Tomato paste
- 1 tbsp Sugar
- Pepper salt
- Water
- 1 large waistband Basil
- Parmesan
- 3 tbsp Olive oil for refining
- Regarding pasta, it should be said that it can of course also be a finished product. But those who are interested in their own production can find the recipe under the following link: Tortiglioni or Rigatoni
- For the tomato sauce, wash the tomatoes, cut them in half, remove the stem and quarter the halves again. Peel the onion and cut into small cubes. Skin the garlic, finely chop. Slice or coarsely grate the Parmesan, coarsely chop the basil.
- Heat 2 tablespoons of oil in the pan and sauté the onion and garlic in it. When they are translucent, add the tomatoes (with the skin and the juice left over from cutting), mix everything well and bring to the boil. Stir in tomato paste and balsamic vinegar, turn the heat down halfway, season and simmer until the tomatoes have crumbled. If necessary, always add a small shot of water so that the mixture does not stick when it is boiled and remains slightly thick and creamy. It must not become watery under any circumstances, so the fluid intake only in small steps and amounts. Just before serving, fold in the 3 tablespoons of olive oil and the chopped basil.
- At the same time, cook the pasta (see instructions on the bag or in the pasta recipe), drain when done, drain well and mix immediately with the pasty tomato sauce. Arrange on plates, serve with the Parmesan …………….. and let taste ………..
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