Read the whole recipe before starting. Select tomatos that have a thin skin for
the best tasting result.
First start with the shallots, finely dice them. Peal the cloves of garlic. Wash
the tomatos, and slice them in two. Finely chop the fresh basil.
Think of your timing while cooking the pasta. Usually I start cooking the pasta
a little bit earlier than the sauce. I use ready made fusilli that is al dente after
9 minutes cooking, but cooking starts after about 5 minutes.
Into the frying pan:
First add the olive oil into the frying pan and heat up the oil. Then add the shalottes
and cruch the garlic into the frying pan. Fry and stir for about a minute before
adding the tomatos. Stir the sauce and add the choped basil after a few (2 to 3)
minutes. Stir the sauce and turn the heat a bit down. Add pepper and salt, stir
and taste and add more pepper and salt when needed. When the pasta is 'al dente'
drain the pasta and add it to your sauce. Stir it through and serve...