Fusilli with Cherry Tomatoes and Pennyroyal, a kind of variation of the classic garlic, oil, and chili pepper. A really fresh recipe that I recently tried at a restaurant in the Castelli Romani. I liked it so much that today I want to propose it to you with fusilli, as I find they gather the seasoning better. A first course not only delicious but also very quick, because while we prepare the sauce, we can also start boiling the water for the pasta. Delicious also as a cold pasta, to be enjoyed on the hottest days of the year.
If you are pasta lovers, then don’t miss the upcoming recipes:
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12.3 oz fusilli
- 17.6 oz cherry tomatoes
- 2 cloves garlic
- to taste chili pepper
- 8 tablespoons extra virgin olive oil
- 1 bunch abundant pennyroyal
Tools
- 1 non-stick high-sided pan
- 1 Pot
- 1 Knife
- 1 Cutting board
Preparation
We make a mince with chili pepper and garlic, first quarter the cherry tomatoes and then cut each quarter in half. Put the mince in a pot or non-stick high-sided pan, add the extra virgin olive oil, and let it brown. Meanwhile, start boiling the water for the pasta.
Add the cherry tomatoes, adjust the salt and let them cook over medium-high heat. While the sauce cooks, chop the fresh pennyroyal, not to be confused with mint. In Rome, pennyroyal is usually used to season artichokes.
After adding the aromatic herb to the sauce, pour in the fusilli and let it absorb the flavors well, keeping the heat high. At this point, serve and add a few more leaves of pennyroyal to each portion.
Serve our Fusilli with Cherry Tomatoes and Pennyroyal immediately because they must be brought to the table very hot.
Advice
The pasta can be stored in the refrigerator for a few days and can be reheated in the microwave. However, I recommend a really tastier alternative: sauté them in a pan on high heat and toast them a bit. This way they will be both crunchy and soft.
Alternatively, add some cheese and bake them to make them gratin.
They can also be frozen, but remember to defrost in the refrigerator and never at room temperature, as it is very dangerous.
You can prepare the sauce a few days in advance for a meal prep available to be enjoyed during the week.
You can prepare the sauce a few days in advance for a meal prep available to be enjoyed during the week.
