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Categories:Viewed: 95 - Published at: 6 years ago
Ingredients
- 10 vine-ripened deseeded and diced tomatoes
- 6-7 cloves of garlic
- 1/4 cup of oil
- 3 whole dried pepperoncino or 1/2 tsp dried chili flakes
- 1 fresh chopped green chili (as it suits your spicy taste buds)
- 3 handful rocket and watercress combined
- 1lb uncooked pasta (fusili, spiral, bucatini) Salt
- Crushed black-pepper
- Parmesan
Method
- Pound and roughly chop the de-skinned garlic cloves (pounding the garlic a little first makes the juices seep out of the garlic, bringing out the intensity of flavor)
- Chop your tomatoes in 1/2, pull out the seeds and the fleshy part around the seeds and then dice
- Chop your tomatoes in 1/2, pull out the seeds and the fleshy part around the seeds and then dice
- Heat the olive oil in a large size pan (if you use a small pan, the tomatoes will get mushy later on)
- Add the garlic and the dried chili to the oil and cook until the garlic is golden brown to really flavor the oil.
- (The oil will also turn a light red saffron color as the dried chili cooks in the oil)
- Add your green chili and after a minute add the tomatoes.
- Delicately toss the tomatoes and olive oil mixture on medium heat and cook until the tomato just begins to soften.
- Be careful not to overcook the tomatoes or stir excessively, this will break the tomatoes down too much
- Add salt and fresh-cracked pepper to taste and remove from heat
- Add 3 large handfuls of the rocket and watercress and gently fold the mixture.
- The greens will wilt slightly in the heat of the sauce.
- Toss with sauce with your pasta.
- Finish it off with sprinkle shavings of parmesan
