Pennette pasta with Tomatoes
calories: medium
category: first course
cost: low
difficulty: medium
preparation time: 45
Ingredients
Pennette 400 gr.
Ripe Tomatoes 500 gr.
Basil a twig
Mozzarella Cheese 200 gr.
Oregano a couple of pinches
Extra virgin Olive Oil 3 to 4 tablespoons
Salt and Pepper to taste.
See our
Wine Tips
for your meals
Ripe Tomatoes 500 gr.
Basil a twig
Mozzarella Cheese 200 gr.
Oregano a couple of pinches
Extra virgin Olive Oil 3 to 4 tablespoons
Salt and Pepper to taste.
See our
Wine Tips
for your meals
Preparation Choose very ripe tomatoes with a tender skin. Scald them, skin them and cut them into half. Remove the pips and put the pulp into a soup strainer to drain.
Cut them up roughly, then put them into a bowl and add the twig of basil and the oregano and bathe it well with the oil. Add a good amount of salt and a big pinch of pepper and mix. Add the Mozzarella cheese cut into small cubes and let it rest.
Boil the pasta and drain al dente. Pass it under cold running water and let it dry on a clean kitchen cloth, then put it into a soup tureen and season it with the raw sauce you have prepared (from which you have removed the basil and the oregano) with two tablespoons of raw olive oil and a pinch of oregano. Mix well and serve. The Chef's tips Before scalding the tomatoes, cut a cross on the peel and they will then be more easily peeled. Accompany this dish with a good white wine such as Verdicchio dei Castelli di Jesi Curiosity This is a very simple dish and the taste of the fresh tomatoes and the cheese give it a special fresh impression, particularly suited to summer heat.
Cut them up roughly, then put them into a bowl and add the twig of basil and the oregano and bathe it well with the oil. Add a good amount of salt and a big pinch of pepper and mix. Add the Mozzarella cheese cut into small cubes and let it rest.
