Campanelle pasta with Sangold tomatoes
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 411, total fat 17 G., saturated fats 7 G., proteins 18 G., carbohydrates 48 G., fiber 3 G., cholesterol 29 mg, sodium 466 mg, sugar 5 G.
Calories 411, total fat 17 G., saturated fats 7 G., proteins 18 G., carbohydrates 48 G., fiber 3 G., cholesterol 29 mg, sodium 466 mg, sugar 5 G.
Sangold tomatoes are the candy of tomatoes! Their sweetness, combined with the umami flavor of Parmesan and Pecorino cheese, transforms simple pasta into an incredibly delicious Italian dish. Add fresh basil and enjoy the flavors of summer!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 tsp coarse salt + extra for salting the pasta water
- 450 g of campanelle pasta (bells)
- 1/4 cup olive oil + more as needed
- 2 cloves garlic, crushed and peeled
- 750 g (about 4 cups) Sangold or cherry tomatoes, halved
- 1 cup finely grated Parmesan cheese, plus extra for serving
- 1 cup freshly grated Pecorino or other sheep's milk cheese
- 1 cup chopped basil
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Recipes with similar ingredients: campanella pasta, tomatoes, Pecorino Romano cheese, basil
Cooking the dish according to the recipe:
- In a large saucepan, bring water to a boil over medium-high heat. Season generously with salt. Add the pasta and cook for 3 minutes less than the package directions, about 5 minutes. Drain thoroughly, reserving 1/2 cup of the cooking water.
- Meanwhile, heat a large skillet over medium-high heat. Add the oil and garlic and cook until the garlic begins to darken. Add the tomatoes and salt and cook, stirring frequently, until the tomatoes begin to soften and release their juices, about 3 minutes.
- Add the pasta to the tomatoes and sprinkle with Parmesan. Toss well to coat the pasta. Sprinkle with pecorino cheese and basil and toss again. If necessary, thin the sauce with the remaining pasta water. Serve drizzled with olive oil and sprinkled with Parmesan.
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