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Categories:Viewed: 73 - Published at: 5 years ago
Ingredients
- 2 small handfuls sel gris
- 12 ounces small pasta, such as farfalle or conchiglie
- 2 large ripe tomatoes (about 8 ounces each)
- 1 clove garlic, minced
- 1/2 cup chopped fresh basil leaves
- 3 tablespoons extra-virgin olive oil
- 4 two-finger pinches Fiore di Cervia salt
- Freshly grated Parmigiano-Reggiano cheese to taste (optional)
Method
- Bring a large pot of water to a boil over high heat.
- Add the sel gris and stir to dissolve.
- Add the pasta, stir to separate the noodles, and allow the water to return to a boil.
- Reduce the heat so that the water boils gently and boil until the noodles are barely tender, about 10 minutes.
- While the pasta is cooking, remove the stem scar from the tomatoes with a small knife.
- Cut the tomatoes into thin slices, the slices into strips, and the strips into a fine dice.
- Combine the tomatoes and garlic in a pasta serving bowl.
- When the pasta is done, drain it and shake off most of the water.
- Dont worry if it is still a little wet.
- Toss the pasta with the tomatoes, basil, and oil.
- Serve, then finish with the remaining salt over the top and toss.
- Top with freshly grated cheese, if desired.
