Tubettoni with Cherry Tomatoes, Pecorino Cheese and Mozzarella
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 10 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta, (tubettoni)
- 250 g cherry tomato (s)
- 2 cloves garlic
- 1 peperoncini, dried
- 6 tablespoon olive oil
- 1 teaspoon oregano, dried
- 100 g pecorino cheese
- 150 g mozzarella
- 0.5 teaspoon ½ sugar
- salt
Print Recipe
Pin Recipe Instructions
- Rub a crushed clove of garlic into a large pasta bowl.
- Halve the cherry tomatoes and place in the bowl, mash with a fork. Cut the pecorino and mozzarella into small pieces, add the oregano and the sugar. Season with a little salt.
- Chop the peperoncino and garlic, add to the bowl with the olive oil. Mix everything well and place the bowl on the saucepan in which the pasta water will be brought to a boil.
- Cook the pasta according to the instructions on the packet. Keep the bowl warm during this time, preferably in the oven at 50 °, leave the door slightly open.
- Drain the pasta well and immediately transfer to the warmed bowl, stir well and serve immediately.
- Simply put a bottle of good olive oil and freshly grated pecorino on the table, everyone can add something to their taste.
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