Ingredients

• 400 g tomato puree
• 250 g angel hair type pasta
• 60 g mixed cherry tomatoes to taste (red piennolo, brindle green, black Pachino, yellow datterino)
• garlic
• extra virgin olive oil
• salt up and coarse

Cut cherry tomatoes in various shapes: the green ones and the black ones in very small cubes, the red ones in wedges, the yellow ones in rounds.
Season them with oil, salt and, to taste, 1 clove of garlic. Let them marinate for about ten minutes, while you continue preparing the recipe.
You do gently brown 1 clove of garlic with the peel in 1-2 tablespoons of oil, add the tomato puree and cook over medium heat until it is reduced by half: the result must be a narrow, concentrated and thick sauce.
Cook briefly the angel hair in plenty of boiling salted water, drain and stir in a pan with only 1 tablespoon of cooking water and 1 teaspoon of oil.
Arrange in the center of each plate 1 tablespoon of reduced sauce, sit on a nest of angel hair, garnish with the various cherry tomatoes and finish with a little liquid from their marinade. Serve lukewarm.

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