Riscossa Eliche tricolori pasta
round ripe tomatoes
2 garlic cloves, peeled
2 tablespoons extra virgin olive oil
a handful of parsley
freshly grated pecorino
a sprig of rosemary
Wash the tomatoes thoroughly, then cut them into slices. Chop up the parsley and peeled garlic.
Pour two tablespoons of extra virgin olive oil into a large pan, lay out the tomato slices, then sprinkle with the parsley and chopped garlic. Add salt and pepper and drizzle with more oil.
Place the container in the oven at 180°C and cook the tomatoes for about 30 minutes. Meanwhile, put water on to boil for the pasta, add salt, and cook the pasta. Drain when al dente and then add the tomatoes and juices.
Serve this simple but tasty dish, complemented with freshly grated pecorino. Garnish with sprig of rosemary.