Fusilli with Cherry Tomatoes and Pennyroyal, a sort of variation on classic garlic, oil, and chili pepper. A really fresh recipe that I recently enjoyed at a restaurant in the Castelli Romani. I liked it so much that today I want to propose it to you with fusilli, which I find better capture the sauce. A first course therefore not only delicious but also very quick, because while we prepare the sauce we can simultaneously put on the water for the pasta. Also delightful as a cold pasta, to be consumed on the hottest days of the year.
If you are pasta lovers, then don’t miss the next recipes:
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12.3 oz fusilli
- 1.1 lbs cherry tomatoes
- 2 cloves garlic
- to taste chili pepper
- 8 tbsps extra virgin olive oil
- 1 bunch abundant pennyroyal
Tools
- 1 high-sided non-stick skillet
- 1 Saucepan
- 1 Knife
- 1 Cutting board
Preparation
Make a mince with chili pepper and garlic, first divide the cherry tomatoes into quarters and then each quarter in half. Place the mince in a saucepan or high-sided non-stick skillet, add the extra virgin olive oil and let it brown. Meanwhile, bring the water for the pasta to a boil.
Add the cherry tomatoes, adjust the salt, and let cook over medium-high heat. While the sauce cooks, chop the fresh pennyroyal, not to be confused with mint. In Rome, artichokes are usually seasoned with pennyroyal.
After adding the aromatic herb to the sauce, pour the fusilli on top and let them absorb the flavor well, keeping the heat high. At this point, plate and add a few more leaves of pennyroyal to each serving.
Serve our Fusilli with Cherry Tomatoes and Pennyroyal immediately, as they must be brought to the table piping hot.
Tips
The pasta can be stored in the refrigerator for several days and can be reheated in the microwave. However, I recommend a much tastier alternative: sauté them in a pan over high heat and toast them a bit. This way they will be both crunchy and soft.
Alternatively, add a bit of cheese and bake them to get a nice gratin.
They can also be frozen, but remember to thaw in the refrigerator and never at room temperature, as this is quite dangerous.
The sauce can be prepared a few days in advance, providing meal prep for consumption throughout the week.
The sauce can be prepared a few days in advance to have meal prep available for consumption during the week.
