Social Foodies
Method
To prepare the tomato, black pepper and basil pici, cook the pici in plenty of salted water. In the meantime, heat the Petti organic datterini passata – organic grape tomato purée in a frying pan with a little oil. Drain the pasta straight into the frying pan, continue cooking for a few moments, turn off the heat and then add plenty of ground black pepper and some basil leaves. Serve the tomato pici with grated pecorino cheese, basil and a little oil.
Ingredients for 4 people
350 gm fresh pici (a type of pasta from Tuscany)
1 bottle Petti organic datterini passata - organic grape tomato purée
Extra virgin olive oil
Salt and pepper
Fresh basil (better if the leaves are narrow)
Pecorino cheese to taste
1 bottle Petti organic datterini passata - organic grape tomato purée
Extra virgin olive oil
Salt and pepper
Fresh basil (better if the leaves are narrow)
Pecorino cheese to taste
