Weeknight pasta, made by four hands, really simple, just with tomato sauce and red pepper.
We used the tomatoes bought at feira da água branca, and it came out excellent!
I inspired myself in Pim's sauce, and tought it's way tastier than the one I usually make.
When I got home, first thing was to drop my purse.
Second thing was to put a kettle of water to boil.
Meanwhile I organized the kitchen, washed 1/2kg tomatoes, and cut crosses on their bottoms.
I put the tomatoes in boiling water for 1 minute, taking them out directly into a bowl with cold water. My boy peeled and chopped the garlic, and I peeled the tomatoes, pulling it from the cross cut.
While he diced the tomatoes, without discarding the seeds, I sauted the garlic in 6 tablespoons olive oil.
I transfered the tomatoes to the pan, threw in a pinch of salt, and let it cook, in medium heat, lidded, until the tomato flesh came undone (about 10 minutes).
I cooked for 5 minutes more, without the lid, to let the liquid evaporate
a little bit, and it was ready.
We served it with fusilli, chopped white cheese, and red pepper.