Penne alla Partenopea
Pasta and Pizza | Italian cuisine
⏳ Time
20 minutes
🥕 Ingredients
11
🍽️ Servings
2
Description
Partenopea is an old name for Naples, from where this elegant pasta originates — simple, light, and for some reason, without garlic.
Ingredients
- Marinated cherries - 4.6 oz
- Scallions - 0.4 oz
- Grated Pecorino Pepato Cheese - 0.9 oz
- Olive Oil - 0 fl oz
- Herbs - 0.2 oz
- Basil - 0.1 oz
- Oregano - 0 oz
- Spices - 0.1 oz
- Salt - 0.1 oz
- Penne rigate - 4.4 oz
- Melted Cheese - 2.8 oz
Step by Step guide
Step 1
Sauté the green onion and cherry tomatoes, which should be lightly crushed beforehand to release their juice. Sprinkle with parsley. The emphasis is on the last syllable — that's how chefs say it.
Step 2
Sprinkle a small amount of grated Parmesan to keep the mixture from falling apart, and add a bit of basil for beauty.
Step 3
Plus, of course, mozzarella — it is the star here, alongside the tomatoes. It's best to use penne pasta.
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