500 gr Tomato puree

Garlic

Rosemary

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.

 

 

 

 

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Fiamma Arrighi

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