Penne Rigate Garlic Chilli Pecorino
Today we present you a PastaYourWay recipe by Alessio, rich in flavor, perfect for those who love bold and tasty dishes: Penne Rigate APP (Garlic, Chili Pepper and Pecorino). This dish combines the freshness of tomato and basil with the spiciness of chili pepper, with a final note of Pecorino Romano DOP for an irresistible result. Ideal for a quick and tasty dinner, this recipe will win you over at the first taste.
Ingredients
- 320 g Penne Rigate
- 1 clove of young garlic, grated
- 3 tablespoons of extra virgin olive oil (preferably Ligurian Taggiasca olive oil)
- Finely ground chili pepper, to taste
- 1 glass of tomato pulp
- Salt to taste
- A few leaves of fresh basil
- Pecorino Romano DOP, grated, to taste
Preparation
- Prepare the pasta water: Fill a large pot with plenty of water and bring to a boil. Once the water boils, add salt.
- Prepare the sauce: Meanwhile, in a pan, sauté the grated garlic with the extra virgin olive oil over medium-low heat. Add the ground chili pepper to taste. When the garlic begins to brown, add the tomato pulp and season with salt. Leave to cook over low heat until the sauce has thickened. Add a few basil leaves roughly torn by hand.
- Cook the pasta: Drop the penne rigate into the boiling water and cook until half cooked.
- Combine the pasta and sauce: Using a slotted spoon, transfer the pasta from the pot to the pan with the sauce. Add a couple of tablespoons of the pasta cooking water to help cook the pasta al dente, stirring well to combine the flavors.
- Mantecare: Add a sprinkling of Pecorino Romano DOP and a drizzle of extra virgin olive oil. Mix well to cream the pasta and distribute the cheese evenly.
- Serve: Plate the APP penne rigate and decorate with a few leaves of fresh basil. Serve immediately.
- Enjoy your meal!
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