RomanItalian
Garlic and Oil Pasta with Cherry Tomatoes
by Cucina con Ruben · 548K subscribers on YouTube
A twist on the classic Roman 'aglio e olio' spaghetti, cooked like a risotto with white wine and water, then finished with cherry tomatoes, parsley, lemon zest, and Parmesan cheese.
Ingredients
8 itemsMethod
- Place the uncooked spaghetti directly into a large pan.
- Add a splash of white wine and begin cooking the pasta like a risotto, gradually adding water as needed.
- Cook until the pasta is slightly more al dente than usual (a bit longer than normal pasta cooking).
- Halfway through cooking, add the cherry tomatoes, halved.
- Once the pasta is cooked, turn off the heat.
- Add chopped parsley, lemon zest, extra virgin olive oil, and grated Parmesan cheese. Toss to combine and serve immediately.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
