A Tribute to Magritte: This is Not… A Dish of Linguine With Tomato Sauce

Wash the tomatoes, blend them in a liquidizer and then heat the resulting compote. Remove from the heat and set aside for 5 minutes.

Now, prepare a conical sieve with a fine mesh. Pass the compote through the sieve and separate the water from the pulp. Gently fry the finely sliced garlic with the chilli pepper in a little oil.

Before the garlic turns brown remove it from the tomato water. Boil the pasta in plenty of salted water. Drain it while still a little underdone and terminate the cooking operation in the tomato water. When it is “al dente”, sprinkle with parmesan.

Garnish the dish with a fried basil leaf.