Straight from Sardinia (with a few tweaks in my kitchen in Manchester), this pasta recipe is packed with fresh ingredients, super quick to make and will make you feel like you’re dining at a traditional trattoria by the sea.
Depending on what you can find in your local supermarket, salted ricotta, pecorino or parmesan cheese can be used and if you’re really pushing the boat out to impress, source pennette (a shorter, thinner version of penne) from an Italian deli or independent shop.
Prep time: 5 minutes
Cooking time: 10 minutes
Ingredients (serves 4)
8 tablespoons of extra virgin olive oil
1 garlic clove, peeled and finely sliced
300g fresh red cherry tomatoes (quartered)
500g dried penne
200g freshly grated parmesan cheese
8 fresh mint leaves
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1. Bring a large pan of water to the boil, add salt and dried penne.
2. Whilst the pasta cooks, pour the oil into a frying pan and heat over a medium setting.
2. Gently add the garlic and tomatoes (watch out the oil will be hot!) and fry for 1 minute, stirring continuously.
3. Season the garlic, tomato and oil mix with salt and pepper before setting aside.
4. After 8-10 minutes, test the pasta for that springy al dente taste and drain.
5. Tip the drained pasta back into the pan, but keep off the heat.
6. Add the garlic and tomatoes to the pasta, then the cheese and mint.
7. Stir for 30 seconds, allowing the flavours to combine and watch the cheese melt slightly, then serve.
Are you inspired to give this Sardinian pasta recipe a go? Let us know in the comments or share your snaps over Instagram.