A very simple and quick first course to prepare. It is perfect for every season, in summer as a cold pasta, but really excellent hot. The robiola gives creaminess to the tomato sauce. I used piccadilly, but you can also use excellent cherry or datterino tomatoes. I’m sure it will win you over.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 8.8 oz penne rigate
- 8.8 oz piccadilly tomatoes
- 5.3 oz robiola
- 1/2 fresh chili pepper
- 2 cloves garlic
- 9 leaves basil
- to taste salt
- to taste black pepper
- to taste Grana Padano cheese, grated
Tools
- 1 Immersion Blender
Steps
Place the garlic and chili pepper to sauté in a large pan
Meanwhile, cut the tomatoes into 4 parts
Transfer the tomatoes to the pan and let them sauté for about 10 minutes
Once ready, transfer half of the tomatoes into a blender jug along with basil, salt, pepper, and robiola
Blend
Put the cream back in the pan and add the remaining tomatoes and broken basil. Prepare the pasta, keeping aside a bit of cooking water to mix with the cream. Cook over medium heat for a few minutes
Sprinkle with grated Grana Padano or Parmesan, mix and serve with some fresh basil leaves
