Founder,
PJMARES
PJMARES
The PJ-Pasta.
Slice the tomatoes in half. Heat the pan, add olive oil and let the tomatoes simmer on medium heat. Chop the garlic and add once the tomatoes are sufficiently dissolved, to not burn the garlic. Pour an extra bit of olive oil and add the coarse sea salt, star anise and chili. Lower the heat and let simmer for 30 minutes. Boil the pasta in salted water to your own taste. Before you drain the pasta, add some of the water to the sauce and stir to a nice homogenous consistency. Add the pasta to the sauce and distribute on the plates. Tear the mozzarella in chunks and place on top of the pasta plate. Top off with a bit of olive oil and a handful of basil, some sea salt and black pepper.
Ingredients
600g of pasta
1kg of cherry tomatoes
3 star anises
8 garlic cloves
1 teaspoon of crushed chili
coarse sea salt
black pepper
buffalo mozzarella
olive oil
basil
600g of pasta
1kg of cherry tomatoes
3 star anises
8 garlic cloves
1 teaspoon of crushed chili
coarse sea salt
black pepper
buffalo mozzarella
olive oil
basil