Special 150th Recipe Penne al Italiana
Special 150th Recipe Penne al Italiana
A few years ago we created this blog and with a bit of work we arrived at 150 recipes, I am happy to have started this project and I want to thank the people who have helped me and the people who follow and support me, thank you this recipe is for you! Penne al Italiana, from north to south to combine the flavours and aromas of our beautiful peninsula, basil pesto, confit tomatoes and stracciatella cheese
See Also: Dumplin Gnocchi with Salmon
See Also: My Classic Focaccia
Ingredients for 4 persons:
- Penne 480g
- Cooking cream 50ml
- Tomatoes 10
- Stracciatella 160g
- Brown sugar 10g
- Salt 5g
For the Basil Pesto:
Ingredients:
- Basil leaves only 100g
- Garlic 2 cloves
- Pine nuts 30g
- Parmesan cheese 90g
- Olive oil evo 90ml
- Salt pepper to taste
Procedure for the pesto:
Wash the basil leaves thoroughly and dry them and peel 2 cloves of garlic.
In a blender put the basil leaves, 2 cloves of garlic, 30g of pine nuts, 90g of parmesan cheese and 90ml of evo olive oil and blend until you have a thick sauce. Add salt and pepper to taste.
Now wash and cut the cherry tomatoes in half, place them on an oven tray, add salt, pepper and sugar on the cut side, and bake in the oven at 180° for 25 minutes in ventilated mode, thus obtaining our confit tomatoes.
Boil a pot of water and as soon as it boils, add salt and toss in the pasta,
in a pan of aluminum put the basil pesto about 200g and cream 50ml a ladle of cooking water and let take heat slowly, only when the pasta is al dente we add it to the sauce, raise the heat and we finish a minute until it is well mixed, add the tomatoes confit whole or in pieces as you prefer, salt a couple of times and put in the plate, put a spoonful of stracciatella and a basil leaf on top and voilà penne al italiana.
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