Fresh pasta with cherry tomatoes


It’s either pasta week or no week at all. That’s because I bought three bags of fresh pasta which I must cook to be eaten, of course. I plan to make from each bag something so simple that I be in awe of how good an unsophisticated thing can be. I started yesterday:
I boiled the pasta in water with a bit of salt. The pack recommended boiling them for 7-9 minutes, but I boiled them for 5 and I’ll soon explain why.

To flavor them, I used garlic marinated in oil with aromatic herbs and fresh oregano.

I drizzled a bit of sunflower seed oil in the skillet.

I put some cherry tomatoes, the garlic and oregano branches in the hot skillet, with a pinch of salt.

In the meantime, I took the pasta off the stove and drained them of water.

In three-four minutes, the tomatoes were cooked and I could easily crush them.

I put the pasta into the skillet, I poured a cup of tomato juice over them and I let them boil. That’s the reason why I stopped them from boiling sooner than what was written on the pack.

It took one minute more for everything to be done.

They are great with grates cheese, pepper, maybe some extra oil. They were great, whatever.

Stay healthy.


Special thanks to
Oana Bodnariuc, Authorized Translator

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