Italian
Mixed Pasta with Provola Stracciatella
by Chef in Camicia · 306K subscribers on YouTube
A creative twist on caprese and aglio olio e peperoncino: mixed pasta topped with creamy provola stracciatella and roasted cherry tomatoes.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Difficulty
- medium
Ingredients
11 items- Datterini Tomatoesa handful
- Sugara pinch
- Saltto taste
- Garlic1 clove for tomatoes, 3 cloves for aglio olio
- Basilsome leaves for tomatoes and garnish
- Olive Oilextra virgin olive oil, as needed
- Mixed Pastaone serving
- Chili Pepperone dried chili, or to taste
- Stracciatella di Provolato cover the pasta
- Black Pepperto taste, for garnish
- Waterhot water, unsalted, for cooking pasta
Method
- Prepare the cherry tomatoes: season them with sugar, salt, a clove of garlic, basil leaves, and a drizzle of oil. Bake at 180°C for 10 minutes (or at 150°C for 30–60 minutes).
- For the garlic, oil, and chili: in a pan with oil, mince one large clove of garlic, add basil stalks and leaves, chili, and heat at medium flame.
- Add the mixed pasta to the pan and toast lightly.
- Cook the pasta by adding unsalted hot water gradually, like a risotto, for about 8 minutes.
- When the pasta is ready, add salt and remove the garlic and basil.
- On a white plate, make a bed of the aglio olio e peperoncino pasta.
- Spread the provola stracciatella over the top to cover the pasta.
- Arrange the roasted cherry tomatoes on top.
- Garnish with basil leaves, a drizzle of oil, and a grind of black pepper.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
