The first rains arrived and the air is a bit ' cooler but the heat is coming back, seems not to leave us, now he is fond… what to do then? How about making a simple, fresh and ready pasta in just 10 '? In Practice the cooking time of the pasta alone and we can put all at the table. We immediately try to follow the steps to achieve it.
450 grams of Fusilli
3 tablespoons pesto
150 grams of cherry tomatoes
1 tablespoon of E.V.O. oil
Grated Caciocavallo to taste
Some fresh basil leaf for decoration
We cook the pasta in abundant salted water respecting the times indicated in the package and, in the meantime, we grind the onion and put it to wither with a sweet flame, with a tablespoon of oil, in the sauté. As soon as it is ready, let from the fire and add the anchovies, let them dissolve with the heat of the frying pan, then bring the sauté over the fire.
Add the tomatoes cut into wedges and a ladle of cooking water and let cook for 3 ' then add the pesto and amalgamiamo the ingredients. We drain the pasta keeping the cooking water aside and agenda to the other ingredients and keep it up.
Add a handful of Caciocavallo and a ladle of cooking water and we finish to whisk the dough. We prepare there to serve.
Tips for mise en place: