Spaghetti Con Pomodoro E Rughetta
|Spaghetti||1 Pound (500 Gram)|
|Ripe plum tomatoes||10 Ounce (300 Gram, Red Ones)|
|Garlic||4 Clove (20 gm)|
|Roquette||2 Ounce, chopped to 1/3 cup (50 Gram)|
|Olive oil||20 Milliliter (1 1/2 Tablespoon)|
|Black pepper||To Taste|
Skin the tomatoes by first plunging them into boiling water for a few minutes.
Chop finely and place in a large bowl together with the finely chopped garlic and coarsely chopped rocket.
Add the olive oil and salt and pepper to taste and leave for at least 2 hours.
Cook the pasta as usual, drain and stir in the sauce.