Pasta with tomato and basil made by simmering whole tomatoes

Made by simmering whole tomatoes that still have a hint of green,
this is a fragrant tomato and basil pasta.
By simmering slowly, the sweetness and acidity of the tomatoes are concentrated.
If you make a large batch and freeze it, it can save time on busy days.

[Ingredients] (Makes a convenient amount)
・Tomatoes... 15
・Basil... 1 bag
・Garlic... 3 cloves
・Chili pepper... 1
・Pasta... 200g
・Salt for boiling pasta... 1 heaping teaspoon
・Salt, white pepper... a little of each
・Olive oil... as needed

[Instructions]
1. Preparation
・Remove the garlic cores and mince.
・Wash the tomatoes, remove the stems, and cut into quarters.
・Wash the basil lightly, pat dry thoroughly with paper towels,
　and pick the leaves.

2. Simmer the tomatoes
・Put olive oil in a large pot and lightly sauté the garlic.
　Once fragrant, add all the tomatoes and simmer slowly over low heat.
・When the volume of tomatoes has reduced and the moisture has evaporated,
　season with salt and white pepper.
・Finish by adding the basil, mixing lightly, and letting it rest covered.

3. Boil and toss the pasta
・Bring a large pot of water to a boil, add salt, and boil the pasta.
・Put olive oil in a frying pan, transfer the rested sauce,
　and warm over low heat.
・Drain the boiled pasta, toss with the sauce, and it's ready.

3. Plating
・Plate it, drizzle with olive oil to finish, and it's done!

[Quick Note]
・It takes a little time to simmer the tomatoes, but if you make a batch,
　it will save time next time.
　Storing it in a container in the freezer makes it convenient to use
　as pasta sauce anytime.

Next time, I will share a recipe for "Sautéed Brown Mushrooms".

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