The recipe for a very simple Italian sauce that does not require heat processing. The exact proportions are not given. Share with friends: 
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Recently, salads with pasta have become fashionable. In Italy Despite the popularity of pasta, pasta is not put in salads. Their Italians love to eat hot with very tasty sauce of fresh tomatoes, herbs, garlic and olive oil. The sauce is cooked for half an hour, while pasta is cooked, or even less. Unlike other sauces, it is not necessary to boil it. Take fresh, very ripe tomatoes, wash them and start cutting. It is better to buy tomatoes from private traders in the market, rather than in a supermarket – shopping is not so tasty. Take the ripe tomatoes. Important and how you will cut them – pieces in length and thickness in a centimeter or so will be just right. With such a cut, they are in the sauce will remain intact and it will add to this amazing seasoning better texture. Add olive oil to the tomatoes. Basically, it would be possible to manage only tomatoes, but the oil will enrich them taste, so pasta will be even tastier. Add to mass your favorite herbs and some chopped garlic. All is well mix. Now the sauce can be added to freshly brewed Macaroni recipe for fresh mashed tomato sauce. Important! This the sauce should only be served with hot pasta. Only in this case the warmth of freshly cooked pasta will reveal the whole rich taste and aroma of sauce. With cold, the effect will be completely different. Accurate the proportions of the sauce are not given because they are usually made by eye. The amount of tomatoes and other foods depends on your appetite, number of guests or cooked pasta. Author of the article: Semenova Natalya “Grand Culinary”
