Semolina Pasta with Sautéed Cherry Tomatoes is a simple, fragrant first course with an authentically Mediterranean flavor. Made with the pasta machine Pastaio by Classe Italy, this recipe enhances the rustic texture of durum wheat semolina and its ability to hold the sauce perfectly.
Thanks to the automatic processing, the dough is even and the extrusion regular, allowing you to obtain 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 but flavorful sauce that coats the pasta perfectly.
The brief cooking of the cherry tomatoes preserves their color and natural sweetness, while the cooking juices blend with the starch released by the fresh pasta, resulting in a balanced, quick and wholesome dish. An ideal recipe for those who love simplicity and high-quality ingredients.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 3-4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
Ingredients for semolina pasta with sautéed cherry tomatoes:
- 14 oz durum wheat semolina pasta
- 11 oz cherry tomatoes (datterini or piccadilly)
- 3 tbsp extra virgin olive oil
- 1 clove fresh garlic
- 2 fillets anchovy fillets 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 your desired shape.
Wash the cherry tomatoes and cut them in half or into quarters, depending on their size.
In a wok or a large skillet 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 melt into the hot oil, stirring gently.Always use a wooden or silicone spoon to avoid damaging the pan’s coating.
Add the cherry tomatoes, season with salt and pepper, and sauté over medium heat for about ten minutes, until they begin 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 to the wok with the sauce.
Toss for 1–2 minutes to combine well and serve immediately.
FAQ (Questions and Answers)
Can I omit the anchovies?
Yes, you can omit them or substitute 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 re-milled pasta?
Yes, semolina has a slightly coarser texture and gives the pasta a firmer bite 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 aroma to the dish without overpowering the flavor of the cherry tomatoes.
