Paccheri with Shrimps and Swordfish04/10/2017
Rigatoni with cherry tomatoes and basil04/10/2017
- 350 g fusilloni
- 15 cherry tomatoes
- 120 gr speck (in a single slice)
- extra virgin olive oil
- parsley to taste
- salt to taste
- 1 ½ teaspoons cane sugar
While the water boils and the pasta cooks, prepare the sauce, which will only take a few minutes.
Cut the cherry tomatoes in pieces and brown them in a little hot oil, then add the cane sugar and a pinch of salt..
After you have cut the slice of speck into small pieces, add the cubes to the cherry tomatoes in the pan and brown them very quickly..
Finally, sprinkle with a little finely chopped parsley. .
As soon as the pasta is ready al dente, drain it, add it to the sauce and mix on the heat to combine..
If you want, add grated grana or pecorino cheese.