Semolina Pasta with Sautéed Cherry Tomatoes is a simple, fragrant first course with an authentically Mediterranean taste. Prepared with the Pastaio pasta machine by Classe Italy, this recipe enhances the rustic texture of durum wheat semolina and its ability to perfectly retain the sauce.
Thanks to the automatic processing, the dough is homogeneous and the extrusion regular, allowing you to obtain a homemade fresh pasta with a compact structure and even cooking. The cherry tomatoes are sautéed in a pan with extra virgin olive oil, garlic, and anchovies, creating a light yet flavorful sauce that perfectly envelops the pasta.
The short cooking of the cherry tomatoes keeps their color and natural sweetness intact, while the cooking base blends with the starch released by the fresh pasta, resulting in a balanced, quick, and genuine dish. An ideal recipe for those who love simplicity and quality ingredients.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 3/4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
Ingredients for Semolina Pasta with Sautéed Cherry Tomatoes:
- 14 oz durum wheat semolina pasta
- 10.5 oz cherry tomatoes (datterini or piccadilly)
- 3 tbsps extra virgin olive oil
- 1 clove fresh garlic
- 2 fillets anchovy in oil
- to taste fine salt
- to taste black pepper
Tools for Semolina Pasta with Sautéed Cherry Tomatoes:
- 1 Knife
- 1 Cutting board
- 1 Pasta machine Pastaio
- 1 Wok
Steps for Preparing Semolina Pasta with Sautéed Cherry Tomatoes:
Prepare the semolina pasta following the basic recipe and choose the desired shape.
Wash the cherry tomatoes and cut them in half or into quarters, depending on their size.
In a wok or large pan, heat the extra virgin olive oil and add the whole garlic clove. Let it infuse over low heat.
Add the anchovy fillets and let them dissolve in the hot oil, gently stirring.Always use a wooden or silicone spoon to avoid damaging the pan coating.
Add the cherry tomatoes, season with salt and pepper, and sauté over medium heat for about ten minutes, until they start to soften but remain visible and juicy.
Meanwhile, cook the pasta in plenty of salted water:
2–3 minutes for long shapes
3–4 minutes for short shapes
Drain al dente and transfer directly into the wok with the sauce.
Sauté for 1–2 minutes to mix well and serve immediately.
FAQ
Can I omit the anchovies?
Yes, you can remove them or replace them with capers or olives for a vegetarian version.
Which cherry tomatoes are best?
Datterini for a sweeter note, piccadilly for a slightly more intense flavor.
Is semolina pasta more rustic than reground?
Yes, semolina has a slightly coarser grain, giving the pasta a more substantial texture and a naturally more porous surface.
Can I add fresh basil?
Yes, adding a few basil leaves at the end of cooking gives freshness and fragrance to the dish, without overshadowing the flavor of the cherry tomatoes.
