Bucatini with tomato sauce and olive oil
Ingredients:
300 g Ragusa bucatini
250 ml of pureed tomatoes
2 tablespoons of tomato concentrate
onion head
2 cloves of garlic
olive oil
1 carrot (100 g)
2 tablespoons of balsamic vinegar
2 stalks of celery
pepper, salt, fresh basil
Parmesan
Preparation:
Heat salted water in a large pot. Add Ragusa bucatini to the boiled water and cook for 5-6 minutes. Put a little oil in a heated pan and add chopped onion, celery and carrot and sauté on medium heat for 5-7 minutes or until the onion becomes translucent. Add tomato concentrate, rosemary and balsamic vinegar. Add the pureed tomato and simmer for 10 minutes until it thickens. Add a generous portion of sauce to the cooked pasta, sprinkle with cheese and garnish with basil.
