SicilianItalian
Pasta with Fresh Marinda Tomatoes, Basil and Parmesan
by Chef Max Mariola · 1.1M subscribers on YouTube
A very quick and tasty pasta dish using fresh Marinda tomatoes, which are in season from January to May in Sicily. Simple ingredients: tomatoes, fresh basil, Parmesan or Grana Padano, spring onion, garlic, chili pepper, and olive oil. The tomatoes are so flavourful that no salt is needed.
- Servings
- 2
- Difficulty
- easy
Ingredients
8 items- 200 gMarinda TomatoesFresh Marinda tomatoes, cut into chunks
- Fresh BasilTo taste
- Parmigiano Reggiano or Grana PadanoGrated, to taste. Use Parmigiano Reggiano or Grana Padano.
- Fresh Spring OnionFresh spring onion, sliced
- 1 pcsGarlic1 clove of fresh garlic
- Chili PepperChili pepper, to taste (optional if you don't like spicy)
- Extra Virgin Olive OilExtra virgin olive oil, abundant
- Black Pepper(optional) — Optional, to taste
Method
- Cut the fresh garlic clove in half to release its aroma.
- Add abundant olive oil to a pan.
- Add the garlic and sliced spring onion (cipollotto) and slowly brown them over low heat.
- Add fresh basil leaves.
- Add chili pepper (peperoncino) to taste.
- Add the already-cut Marinda tomatoes and cook gently.
- Meanwhile, cook the pasta in boiling salted water until al dente, reserving some pasta water.
- Drain the pasta and transfer it to the pan with the tomato sauce.
- With the heat off, add fresh basil and a generous amount of grated Parmesan or Grana Padano, and toss.
- Add a splash of pasta water if needed to achieve a creamy consistency.
- Optionally, add a pinch of black pepper.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
