Ready for picnics? Then let’s prepare farfalle with yellow cherry tomatoes and fontina together.
A simple dish yet particularly tasty, perfect as a packed lunch for a day trip or to bring to the office for the lunch break!
The secret of this tasty pasta is to let the cherry tomatoes rest with the fontina for a few hours, so they lose their water, which will then flavor the cheese.
Try it, and it will become one of your favorite dishes!
And speaking of cold pasta, you might be interested in:
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Easter, Spring, Summer
Ingredients
- 12 oz farfalle
- 10.5 oz yellow cherry tomatoes
- 7 oz fontina
- to taste extra virgin olive oil
- to taste salt
- 2 leaves mint
- to taste oregano
Tools
- Pot
- Baking Dish glass or ceramic
- Knife
- Cutting Board
Steps
Wash the yellow cherry tomatoes, quarter them, and place them in a glass baking dish or in ceramic.
Cut the fontina into cubes and add it to the cherry tomatoes.
Season with salt, extra virgin olive oil, and oregano and mix to combine all the ingredients.
Cover with plastic wrap and refrigerate for at least 2/3 hours.
After this time, cook the farfalle in a pot with plenty of salted water.
Take the condiment out of the fridge and stir. Adjust with oil and salt if necessary.
Drain the pasta and toss it while still hot into the baking dish with the cherry tomatoes and cheese and mix quickly.
This operation will allow you to achieve the perfect temperature!
Plate and serve, decorating your dish with fresh mint leaves.
Enjoy your meal!
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Storage and advice …
Store in the fridge in a container with a tight seal.
Consume within 2 days
You can replace yellow cherry tomatoes with red ones.
For a lighter version, use tuna in water.
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