Paštašuta na pamidoru

Ingredients:

• 40 dag pašte
• 1 kg zrelih pamidora
• 2 čipule
• 3 špice česna
• 5 ožica maslinovog ulja
• 2 struka bosioka
• Mala balica petrusina
• So i papar Pero lovorike

Preparation:

Sauté chopped chives in olive oil. When the onion wilts, add chopped garlic and as soon as the oil sizzles, add peeled, de-stemmed and chopped tomato, parsley, basil, bay leaf, sugar, salt and pepper. Cook for at least one hour on low heat, stirring often. When the salsa thickens, pour it over the cooked pasta. If desired, you can add a dozen of chopped olives without pits to the salsa
a little chopped hot pepper. Oregano or a sprig of all these herbs can be added instead of parsley or basil.

Serving:

Serve hot, liberally sprinkled with homemade salty grated cheese, Parmesan or some other hard cheese.

Interesting facts about the dish:

It is believed that the first pamidora plant arrived in Boka Kotorska in the 17th century. Here she found exceptional natural conditions, so very quickly her cultivation spread and became a part of every garden. It succeeds best in Grbaljsko polje. Grbalja pamidora is specific for its size (2-3 pieces per kilogram), reduced amount of water, meatiness and taste, and it is equally excellent in salads and cooked dishes. In Boka, Grbljaska pamidora is a measure for all those who