Orecchiette with Sugo of three tomatoes

Name: Orecchiette with Sugo of three tomatoes
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper; 2 Onions, 1 garlic clove; 100 g dried tomatoes in oil; 250 g cherry tomatoes; 250 g Meat Tomatoes; 400 g Pasta (e.g. orecchiette); 2 TABLESPOONS Olive oil; 5 TABLESPOONS Balsamic vinegar; 7-10 Tbsp possibly approx. 50 g Montello

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper
2 Onions, 1 garlic clove
100 g dried tomatoes in oil
250 g cherry tomatoes
250 g Meat Tomatoes
400 g Pasta (e.g. orecchiette)
2 TABLESPOONS Olive oil
5 TABLESPOONS Balsamic vinegar
7-10 Tbsp possibly approx. 50 g Montello

Directions

1
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Peel onions and garlic and dice finely. Drain the dried tomatoes and collect the oil. Cut the tomatoes into strips.
2
Wash cherry tomatoes and beef tomatoes. Cut the beef tomatoes in half, remove the seeds and remove the green stalk. Cut the flesh into small pieces.
3
Cook the pasta in boiling salted water according to package instructions until al dente.
4
Heat olive oil in a frying pan. Fry the onions, garlic, dried tomatoes, cherry tomatoes and tomato pieces for about 5 minutes. Deglaze with vinegar. Bring to the boil and simmer for about 3 minutes. Season to taste with salt and pepper.
5
Drain the pasta, let it drain. Add tomato sauce and drained tomato oil to the pot, mix. Add grated cheese to taste.