The summer kitchen on vacation:
alive pasta with tomato!

I never know how to say no to the beautiful tomatoes that I find in the garden at the corner these days.

I prepare them and eat them in all ways, alone, together with feta, in pasta salads and, I said to myself, why not use them to prepare a nice sauce for pasta?
No sooner said than done!

After all, the base for the sauté is ready, right there in the fridge (the description is here) pots and pans are ready, just collect the energy and start.

While the sautéed, with the addition of a small chopped shallot, brown in a pan, peel and chop the tomato after blanching it in boiling water which will then be used for the pasta.

As soon as the sauté begins to color, add the tomato, salt and pepper and some oregano flowers on the hand.

Now the dough is covered and thrown.

As soon as the pasta is drained and in the tureen, the sauce is also ready:
add it to the pasta and complete with a nice handful of cheese.

A nice mix and off in the plate: enjoy your meal!

ADVICES AND NOTES:

• E. since you are preparing the sauce, we might as well prepare a little more: it will still be used for other pasta dishes or as a base for other sauces.
• Looking in the old pages of the blog (Fulvio's cooking, day by day). They are all simple recipes and free interpretation: to each one the ingredients and doses they prefer!