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| 25 Gramm | Butter; (1oz) |
| 4 Esslöffel | olive oil |
| 1 | onion finely diced |
| 1 | Cloves garlic crushed |
| 2 Esslöffel | Finely chopped fresh herbs eg parsley; rosemary, oregano |
| 1 Teelöffel | Dried crushed chillies |
| 5 | Plum or vine ripened tomatoes; cut into thin |
| | Wedges |
| | salt |
| | black pepper freshly ground |
| 250 Gramm | Fusilli bucati corti; (8oz) |
| | Freshly grated parmesan cheese to serve |
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Melt the butter with the oil in a frying pan, stir in the onion and gently fry until softened but not browned.
Add the garlic, herbs and crushed chillies, gently fry for 2-3 minutes.
Stir in the tomatoes and turn the heat down to low. Add seasoning to taste, leave to heat through stirring occasionally taking care not to break up the tomatoes.
Cook the pasta following instructions on the pack. When cooked, drain well and carefully mix with the sauce.
Notes Serve immediately with plenty of parmesan cheese and freshly ground black pepper.
starter or supper dish.
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