Pasta with agretti, cherry tomatoes and toasted pine nuts was a recent discovery, but one I keep making.
Until not long ago, I always served agretti the same way: boiled and dressed with oil, salt and lemon. I knew they could be used in other preparations, like an omelette, but eggs are not very popular at home, so they remained a side dish.
Then, after experimenting a bit more, I tried them in a first course. That’s how this version was born: simple, but with a balance that works.
The sauce adapts well to various pasta shapes, but here I chose spaghetti: they have the same “line” as the agretti, tangle easily and create a harmonious plate at first glance as well as on the palate. Here’s how to make pasta with agretti, cherry tomatoes and toasted pine nuts.
- Difficulty: Very easy
- Cost: Economical
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 11 oz spaghetti
- 11 oz agretti
- 10 cherry tomatoes
- 2 tbsp pine nuts
- to taste salt
- to taste pepper (optional)
- to taste grated Parmesan (optional)
Tools
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- 1 Knife
- 1 Pan
- 1 Pasta pot
Steps
First, deal with the agretti: remove the roots with a small knife and wash them very well, rinsing several times.
Put a pot of water on the heat and, when it reaches a boil, immerse the agretti for a few minutes.
Drain them very al dente: you will finish cooking them in the pan and cooking them too long would make them soft.Bring a pot of water to a boil.
Meanwhile, in a small nonstick pan, toast the pine nuts. Move the pan often to prevent burning and, when they turn slightly amber, turn off the heat and set them aside.
In the same pan, sauté a couple of garlic cloves, peeled and crushed. When the garlic is golden, remove it.
Wash and cut the cherry tomatoes, then quickly sear them in the oil.
Cook the spaghetti and drain them very al dente, reserving a cup of the cooking water.Pour the pasta into the pan with the cherry tomatoes, add the agretti and toss to combine, using a little of the reserved pasta water if needed.
At the end of cooking add the pine nuts, keeping a few aside for garnish. Finish with a drizzle of raw olive oil and plate.
Serve with a sprinkle of Parmesan and, if you like, a pinch of pepper.
Storage
You can store pasta with agretti, cherry tomatoes and toasted pine nuts in the refrigerator in an airtight container for 1 day. Reheat it in a pan with a drizzle of oil before serving. It will be a bit overcooked but very flavorful.
Keep in mind it tends to lose some texture, so it’s best consumed fresh.
Tips
Drain the agretti very al dente: they will finish cooking in the pan.
Toast the pine nuts over low heat, stirring often, to avoid burning them.
Use a little of the pasta cooking water to emulsify and bind the sauce better.
If you want a more decisive flavor, you can add a pinch of chili pepper.
Agretti tend to shrink a lot during cooking: consider generous portions.
Notes
The contrast between the freshness of the agretti and the sweetness of the cherry tomatoes is part of the dish’s balance.
The pine nuts, besides adding crunch, change their aroma when toasted: don’t skip this step.
FAQ (Questions and Answers)
Which pasta shape to use with agretti?
Spaghetti are ideal because they tangle well with agretti, but you can also use linguine or short pasta.
Should agretti be boiled first?
Yes, they should be boiled for a few minutes and drained al dente before being sautéed in the pan.
Can it be prepared in advance?
You can prepare the sauce in advance, but it’s better to cook and finish the pasta at the last minute.
Can I skip the Parmesan?
Yes, you can omit it for a lighter or fully plant-based version.
