Bavette with cocktail tomatoes

Name: Bavette with cocktail tomatoes
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 7-10 Tbsp Sea salt, pepper from the mill; 7-10 Tbsp Sugar; 250 g Cocktail tomatoes; 2 Garlic cloves; 1/2 potty Basil; 4 TABLESPOONS good olive oil; 250 g Bavette pasta (flat spaghetti); 150 g Parmesan (piece)

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

7-10 Tbsp Sea salt, pepper from the mill
7-10 Tbsp Sugar
250 g Cocktail tomatoes
2 Garlic cloves
1/2 potty Basil
4 TABLESPOONS good olive oil
250 g Bavette pasta (flat spaghetti)
150 g Parmesan (piece)

Directions

1
For the noodles, bring 2-3 l salted water (approx. 1 teaspoon salt per litre) to the boil.
2
Wash the tomatoes and cut into slices. Peel garlic and chop finely. Wash basil, shake dry and chop. Mix with tomatoes and oil. Add sea salt, coarsely ground pepper and approx.
3
Season to taste 1/2 teaspoon sugar.
4
Cook the pasta in boiling salted water according to the instructions on the packet. Slice Parmesan cheese into shavings with a peeler.
5
Drain the pasta and immediately mix in the pasta pot with the tomato mixture and cheese.