Penne with fresh tomato and basil
In summer is always looking for quick recipes, fresh, light and tasty. If you rely on the great tradition of Mediterranean cuisine, we can always find in the house all those ingredients to create some tasty spaghetti with cherry tomatoes and basil.
In Naples we use San Marzano tomatoes, but lately is spreading the tomatoes or cherry. But tradition has it for this recipe one of the oldest and most typical of agriculture bell, Tomato Piennolo Vesuvius PDO, the famous cluster of tomatoes, also called “spungilli”, so prevalent in the iconography classical Neapolitan.
The sauce makes it perfectly well with certain types of short pasta such as penne and mezze penne smooth or ribbed. As usual, for these simple recipes, the doses are never “mandatory”, but you can always vary slightly according to your taste…and your appetite!
360 grams of penne rigate Spigadoro n. 73
400 gr of cherry tomatoes
1-2 cloves of garlic
5 tablespoons extra virgin olive oil
8-10 basil leaves, plus a few sprigs to decorate the dish
Boil water for pasta.
It the meantime fry the garlic in a pan in which it was paid extra virgin olive oil (EVO) and when it is golden, remove it.
Add the tomatoes cut in two (or four, depending on the size) and cook over high heat for a few minutes turning them constantly with a wooden spoon and when they are withered crush with a fork. After adding salt, half the basil, reduce heat, cover with a lid and cook the sauce for a few minutes.
As soon as the water boils, add salt and put to cook penne.
Drain the penne and pour into the pan, add the remaining basil leaves with your hands and cook for a few seconds for mixing well with the tomato paste.
Serve garnish each plate with a sprig of basil and one/two fresh tomatoes cut into wedges.