Mezzi paccheri con pomodorini ciliegia alla marini
Featured Pinch Tips Video
- fine sea salt
- extra virgin olive oil
- 1/4 teaspoon red pepper flakes
- one garlic clove, finely chopped
- 2 pints cherry tomatoes, halved
- 1/3 cup finely chopped flat leaf parsley
- 1 pound rigatoni or mezzi paccheri
1bring a large pot of salted water to a boil.
2In a large skillet, mix oil, red pepper flakes and garlic. Heat over medium-high heat until boil begins to bubble. Add tomatoes, parsley and 1 teaspoon salt. Cook, stirring occasionally until tomatoes are warmed through, about three minutes. Remove pan from heat and partially cover to keep warm.
If using Paccheri, reduce pasta cooking water to a boil and cook pasta, stirring occasionally, until al dente. If using rigatoni, cook to a rolling boil.
3Reserving 1/3 cup of the pasta cooking liquid, drain pasta and transfer to a large serving bowl. Add reserved 1/3 cup pasta cooking liquid to skillet with tomato mixture. Over high heat, cook, stirring, one minute. Add sauce to pasta and toss to combine well. Adjust seasoning to taste. Serve at once. Makes four servings.