Pasta with Fresh Tomato Sauce

The Italians insist upon fresh food, freshly cooked, letting the quality of the ingredients make the flavor of the dish.

3 large local tomatoes, stem end removed, chopped smallish
2 tbs olive oil
2 cloves peeled sliced garlic
fresh herbs to your taste: thyme, marjoram, oregano, flat-leaf parsley, rosemary, basil, etc.
salt and pepper to taste
Spaghetti, regular or gluten-free
Fresh mozzarella cheese

Start boiling water for pasta.

In 1 tbs olive oil, saute one of the chopped tomatoes for 5-10 minutes, stirring occasionally. Put into blender and quickly puree.

Start the pasta cooking.
Wipe out skillet, start again with another tbs olive oil, the other two tomatoes, and the fresh herbs. Saute over medium heat as the pasta cooks. The tomatoes should not lose their essential character. After they have sauteed for 5 minutes or so, stir in the puree. Check the seasoning.

Pour sauce over freshly cooked pasta, decorate with small thin slices of fresh mozzarella. Ciao!

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