- 500 g of guitar pasta Armando
- 800 ml of Armando datterini tomato puree
- 400 g of datterini tomatoes
- 2 cloves of garlic
- Aromatic herbs
- Salt
- Sugar
- Extra virgin olive oil
- Ingredients for the coral
- 140 g of water
- 50 g of extra virgin olive oil
- 20 g of sifted flour
- 10 g of basil
Get started on making the confit tomatoes. Cut the cherry tomatoes in half and arrange them on a baking sheet. Drizzle with a little extra virgin olive oil, sprinkle with sugar, add the herbs, and bake in a preheated oven at 150°C (300°F) for about 70 minutes.
Meanwhile, prepare the tomato sauce. In a high-sided pan, heat a drizzle of extra virgin olive oil with a clove of garlic, add the tomato puree, and cook for 15 minutes.
Boil the Armando chitarra pasta in plenty of salted water.
While the pasta is cooking, prepare the "coralli": blend the basil with the oil, water, and flour. Heat a nonstick pan and pour in a few drops of liquid, trying to shape it into a circle. If bubbles appear immediately, you're on the right track, and after 2-3 minutes, the corals will separate from the bottom of the pan. Once ready, set them aside.
Drain the pasta and toss it in the tomato sauce for a few moments.
Plate, add the confit tomatoes and decorate with the basil corals.
Enjoy your meal!
