Agata & Valentina
https://www.agatavalentina.com/
https://www.agatavalentina.com/
Pasta al Pomodoro Crudo
Cherry Tomatoes (On-the-Vine)
I am happy to share this recipe, which is very common in Sicily. The pomodoro sauce is described as "crudo" because the tomatoes and other ingredients are not really cooked - they are bursting with flavor and need only a warming through. (For a variation, you can add 1 tsp of rinsed, drained and chopped capers to the marinade.)
Ingredients:
| 1 bag cherry tomatoes on the vine, cut in half if small, and quartered if larger |
| 2 large cloves garlic, minced |
| 1 scallion stalk (white part only), finely chopped |
| 1 bunch basil, leaves rinsed and chopped |
| tsp. freshly ground black pepper |
| ¼ tsp. crushed red pepper flakes |
| 1 cup A&V Sicilian Unfiltered Extra Virgin Olive Oil |
| ricotta salata for grating |
| *Optional: Capers in salt rinsed, drained, and chopped |
Directions:
Two hours before serving, combine ingredients in a bowl to marinate.
Bring to boil in large pot of salted water:
1 pound short shaped pasta (like fusili or rotini)
Drain pasta, leaving a little al dente, and set aside.
Pour contents in bowl into a frying pan and warm over medium/low heat for 3 minutes. Add drained pasta and stir gently to amalgamate, 2 minutes more.
Grate fresh ricotta salata cheese on top to taste.