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Closed for Holiday

Dear now it's up to me to go on holiday,,,, after two months of work I needed to remove I have 3 weeks vacation, I do some 'of the sea and then go back in my beloved mountains .... September 8, then the week after I start working, I need to leave at this time many things have happened, I was not very present internet ... I hope to make my return .......... a salutone by clouds .............................

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Butterfly pink

I managed to upload the photo. The other day I was watching the making of philadelphia to the olives, I read the recipe for pasta salad, I say to myself do not like the tomato pieces and cheese in small pieces on the dough, I got the inspiration I created this dish, I did what I made from a tomato sauce for 4 people will have been about 500 grams of tomato san March, and then it takes 4 for 4 pats of philadelphia with olives .... here are the ingredients

For the tomato sauce
500 grams of tomato
1 clove garlic
olive oil to taste (from Umbria)
herbs of Provence.
salt.
pepper.

4 pats of philadelphia with olives

300 gr full of butterflies (pasta made)

Preparation
In a pan fry the garlic, remove it once browned add the garlic tomato sauce, usually crushed it in a blender, add salt and pepper (pepper, I do not use it more, because olive oil has a strong taste). Meanwhile, cook the tomato sauce. Put water on the fire with a bit 'of salt, when boiling add the pasta and leave to cook, when it is al dente remove from heat and drain, rimettela up a pot and put it on the fire with the pats of philadelphia and stir quickly, once you have melted, add the tomato sauce and stir, serve immediately warm the person who tried it gave me compliments, which has the taste of pizza, in fact, the day after they requested an encore, the 'aspect is that they take this pink one might say a pink sauce, try it .. they told me I had to do the wrong job cook ..........

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Spaghetti with tomato and pesto

Hello everyone today I propose to you a plate of spaghetti with tomato and pesto, I found this recipe on a site of vegan cooking, I can say that a tasty dish, I'm sorry that the picture was not clear was taken with the phone, as always I forget to write the address of the site are always in a hurry is very good ..... I still feel the taste in your mouth!

Ingredients for 4:

350 grams of spaghetti

200 grams of tomato and basil (I used fresh tomatoes with a leaf of basilico, su 200 gr di salsa sono due pomodori)

100 gr di pesto alla genovese

2 spicchi d'aglio

1 cucchiaio di olio

sale

grana a piacere

Preparazione

Mettete in una casseruola l'olio e l'aglio pulito e schiacciato e fatelo rosolare. Non appena sarà dorato, versate nella casseruola la salsa di pomodoro e lasciatela sobbolire a fuoco basso. Meanwhile, cook spaghetti al dente in salted water, drain, pour them in a bowl and toss with the tomato sauce to add even pesto. Mix thoroughly and serve.

Basil Pesto

Ingredients for 4:

about 40 basil leaves small

30 grams of pine nuts

1 clove garlic

salt

extra virgin olive

Preparation

Wash and dry the basil and put it in a blender along with the clove agli0, with pine nuts and a pinch of salt. Whisk until everything is well chopped. Remove from mixer and place in a bowl. Add some good olive oil and amalgamating with a wooden spoon.