Pasta with Cherry Tomatoes, Capers, and Stracciatella
Category: First Courses
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Penne Rigate | 320g |
| Cherry Tomatoes (Datterini) | 600g |
| Anchovies in Oil | 3 fillets |
| Oregano | To taste |
| Capers (salted) | 50g |
| Lemon Zest | 1 |
| Seed Oil (for frying) | 500g |
| Garlic | 1 clove |
| Sugar | A pinch |
| Extra Virgin Olive Oil | To taste |
| Salt (Fine) | To taste |
| Stracciatella Cheese | 250g |
Instructions:
-
Roast the Tomatoes:
- Begin by washing the cherry tomatoes (datterini) and cutting them in half lengthwise. Lay them out on a baking sheet lined with parchment paper, with the cut side facing upwards.
- Drizzle generously with extra virgin olive oil, sprinkle with oregano, and add a pinch of salt.
- Roast the tomatoes in a preheated static oven at 200°C (392°F) for 30-40 minutes. They should turn soft, caramelized, and lightly browned at the edges.
-
Prepare the Capers:
- Rinse the salted capers under running water to remove excess salt. Pat them dry with a paper towel, ensuring to remove as much moisture as possible.
- Heat the seed oil in a high-sided pot to around 175°C (347°F). Carefully fry the capers for a few minutes until they are crispy and golden. Set them aside.
-
Make the Tomato Coulis:
- Once the cherry tomatoes are roasted, take about three-quarters of them and transfer them to a tall glass or blender. Add a small amount of water and a pinch of sugar.
- Blend until smooth to create a rich tomato coulis, then pass the mixture through a fine sieve to achieve a silky consistency.
-
Cook the Pasta:
- Cook the penne rigate in a pot of boiling salted water, ensuring to drain it 3 minutes before the recommended cooking time. Keep some of the cooking water for later use.
-
Sauté the Anchovies:
- In a large pan, heat some extra virgin olive oil. Add the garlic, slightly smashed to release its aroma, and the anchovy fillets.
- Let the anchovies melt into the oil while stirring gently. Once dissolved, remove the garlic from the pan.
-
Combine Pasta and Sauce:
- Pour the tomato coulis into the pan with the anchovy oil mixture. Stir well to combine.
- Add the partially cooked penne to the pan. If the sauce needs thinning, gradually add some of the reserved pasta cooking water to reach the desired consistency. You may also add a bit more olive oil to enrich the sauce.
-
Assemble the Dish:
- Serve the pasta on a beautiful serving platter. Garnish with the roasted cherry tomatoes that were set aside earlier. Finish by crumbling the fried capers over the top for a delightful crunch.
-
Optional Garnish:
- To complete the dish, sprinkle with lemon zest and add dollops of creamy stracciatella cheese.
Cooking Tips:
- If you prefer a more intense anchovy flavor, feel free to add one or two extra anchovy fillets.
- For an even richer taste, drizzle a bit more extra virgin olive oil just before serving.
- This pasta can be served as a standalone dish or paired with a crisp white wine, such as a Vermentino or Sauvignon Blanc, to complement the fresh, Mediterranean flavors.
Enjoy your vibrant and flavorful Pasta with Cherry Tomatoes, Capers, and Stracciatella!
