500 gr Tomato puree



Black pepper, salt

Extra virgin olive oil

Parmigiano Reggiano


With a half-moon knife cut very very finely Rosemary and Garlic. Transfer in a saucepan with extra virgin olive oil. Heat with medium fire until the garlic start to bubble. Add Tomato puree and season with salt & pepper. Cover and leave to gently cook for 10/15 min, until the sauce become thicker.






Fiamma Arrighi

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