Colorful, crunchy, and very fragrant: these penne rigate with red and yellow cherry tomatoes, crumbled taralli, and fresh basil are the ideal summer main dish.
A quick recipe, easy to prepare even at the last minute, perfect for light lunches and outdoor dinners!
HERE ARE 5 tasty and easy variations for penne!
1. With diced mozzarella
Add cubed mozzarella at the end of cooking for a richer and more stringy version.
Perfect also served cold as a summer pasta salad
2. With canned tuna
Drain the tuna well, preferably in glass, and add it to the pasta when slightly warm, along with the cherry tomatoes and taralli.
Ideal for a quick and protein-packed lunch.
3. With burrata or stracciatella
Compose the plates and add a spoonful of burrata or stracciatella on top for a wow effect!
Serve warm, without too much mixing to keep the cheese intact
4. With Taggiasca olives and capers
Here is a tastier and more Mediterranean version: pitted olives, desalted capers, and a pinch of oregano.
Perfect for bold palates who love strong flavors.
5. With light basil pesto
Add a tablespoon of pesto with basil, pine nuts, and EVO oil to the dressing to add creaminess and aroma.
A fragrant, quick, and always pleasant variation!
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STILL ON THE THEME of quick pasta recipes, here are some more suggestions just below:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 11 oz penne rigate (today De Cecco for me)
- 14 oz cherry tomatoes (yellow and red if you also like to color the dish)
- 1 clove garlic
- 2.1 oz taralli (crumbled coarsely)
- 2 tablespoons extra virgin olive oil
- as needed basil (freshly torn)
- as needed lemon zest (untreated and grated for a fresh note)
- as needed salt
- as needed pepper
Tools
- Frying Pans
- Saucepans
- Colanders
- Knives
- Cutting Boards
Here is how to prepare these colorful and tasty summer penne
First, I wash the cherry tomatoes and cut them into wedges or halves, as I prefer.
I put a saucepan with salted water on the flame, and as it boils, I cook the penne rigate or another short pasta that captures the sauce.
In a pan, I heat the extra virgin olive oil with crushed garlic.Then I add the cherry tomatoes and let them soften gently, adjusting the seasoning, just for a few minutes, which is the pasta’s cooking time for me!
At the end of the cherry tomatoes’ cooking, I add a grating of lemon zest (if I want) and quickly mix everything.
I drain the penne rigate al dente, pour them into the sauce, and toss them to coat.With the flame off, I add to the pasta the taralli crumbled coarsely and plenty of fresh basil torn with fingers!
Last advice before serving this quick colorful summer first course with short pasta is to add a drizzle of raw oil and bring it immediately to the table.
Quick, ready without too much hassle, and with simple ingredients… enjoy your meal and happy cooking!
Annalisa
