Vizio Caffe e Cucina

• 1/52-58 William Street Woolloomooloo 2011
• 02935822310293582231
• info@viziocc.com.au
• www.viziocc.com.au

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INGREDIENTS (for 4 people):
• 400g spaghetti n.5
• 1300g grape tomatoes on the vine (for tomato water and tomato emulsion)
• 30g fresh basil
• 200g Parmigiano Reggiano cheese
• 200g tomato paste concentrate
• 90g butter
• 4 garlic cloves, crushed
• 100 ml EVOO Coratina di Puglia
• Salt

Instructions
1. White Tomato Water
In a pot add 4lt of water and 1kg of grape tomatoes. Bring to 40 degrees and after 5 minutes, blend with stick blender and strain using a sieve to remove skin and seed. Set aside.
2. Tomato Emulsion
• Prepare the tomato emulsion with grape tomato and extra virgin olive oil.
• Blend 300g of grape tomato and 100ml of EVOO in a Thermomix or using a Mini-Pilmer. Season with salt, strain and keep aside in the fridge.
3. Cook the Pasta
• Bring the white tomato water to the boil. Add salt (7g/litre of water).
• Cook the pasta for 8 minutes in the tomato water until “Al Dente.”
4. Finishing up
• In a fry pan add 30ml of EVOO and cook the garlic to golden colour, remove it and add the tomato emulsion.
• Drain the pasta and toss it in the fry pan adding butter and parmigiano reggiano.
• Serve with a few leaves of fresh basil and sprinkle of Parmigiano Reggiano.
Buon appetito!