Fusilloni with Speck and cherry tomatoes04/10/2017
- 350 g rigatoni
- 300 g cherry tomatoes
- an onion or a clove of garlic
- 6/7 basil leaves
- extra virgin olive oil
- salt to taste
Bring a saucepan of salted water to the boil.
In the meantime wash the cherry tomatoes and chop them in half..
Put the oil in a saucepan and add the finely chopped onion..
If you prefer a more rustic taste replace the onion with a clove of garlic..
Lightly fry the onion on a moderate heat, add the chopped cherry tomatoes and season..
Cover with a lid. If the sauce is too thick add a few spoonfuls of pasta cooking water..
Cook on a moderate heat for about ten minutes (the pasta cooking time) Drain the al dente pasta and pour it directly into the cherry tomato sauce..
Mix well and combine all the ingredients..
Serve with fresh basil leaves..
If you like, add grated parmesan cheese..