|
Post by emma on Mar 25, 2021 23:12:55 GMT -5
Penne with Tomato, Herbs, and Pecorino Cheese - By Stanley Tucci, Film Star, Cookbook Author 12 ounces penne lisce 2-3 large fresh tomatoes 2 tablespoons olive oil salt, to taste 1 tablespoon chives and marjoram, chopped basil, shredded Pecorino cheese, shredded -- 2 tablespoons olive oil Cook the penne, drain. Briefly submerge the tomatoes in boiling water, peel, halve, remove seeds, slice. Heat oil, briefly sauté the tomatoes, add salt to taste. Add the chives and marjoram and shredded basil. Top the pasta with the fresh tomato sauce. Sprinkle with Pecorino cheese. Serves 4. [In Italy, penne are produced in two main variants: penne lisce (smooth) and penne rigate (furrowed), the latter having ridges on each penna. Pennoni ("big quills") ...] Source - www.lacucinaitaliana.com/recipe/pasta/penne-with-tomato-herbs-and-pecorino-cheese
|
|