Last night Luca and I had guests for dinner: two southafricans, one british and one french. So I decided to cook strappatelle (strappare = tear up), a typical fresh pasta from Umbria and season them with pesto and roasted cherry tomatoes.
I haven’t been making strappatelle for a long time…I forgot how good they are! This kind of pasta is very easy to do and you can season it with such many different sauces!

Ingredients

  • 400 g all purpose flour
  • 200 ml cold water
  • 400 g pesto (recipe here)
  • 400 g cherry tomatoes
  • 2 garlic cloves
  • thyme
  • dried chili
  • oregano
  • fresh basil leaves
  • 100 g grated Pecorino Romano cheese
  • salt
  • extra virgin olive oil

Time

1 h

\

Level

easy

Serves

4

vegetarian

Directions

Mix together the flour and the water to obtain a solid dough.
Knead it for 10 minutes. Wrap in plastic and leave to cool in the fridge for 30 min.
Pre-heat the oven to 200°C. Wash the cherry tomatoes and put them on a oiled baking tray. Add the crushed garlic cloves, thyme, basil, dried chili, oregano, salt and olive oil. Roast for 30 minutes.
Take the dough out of the fridge and tear off one piece at time using your fingers to obtain small irregular pieces.
Place strappatelle on a floured tray.
Put a large pan of salted water to a boil. Meanwhile prepare the pesto (recipe here).
Cook the pasta for 4-5 minutes, then drain and season with pesto and the roasted tomatoes.
Sprinkle with pecorino cheese and top with fresh basil leaves. Buon appetito!