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 nearly forgot how good they are! This kind of pasta is very easy to make and you can season it with such many different sauces.
- 400 g all purpose flour
- 200 ml cold water
- 400 g pesto (recipe here)
- 400 g cherry tomatoes
- 2 garlic cloves
- dried chili
- fresh basil leaves
- 100 g grated Pecorino Romano cheese
- extra virgin olive oil
Mix together the flour and the water to obtain a firm and smooth dough.
Knead it for 10 minutes. Wrap with cling film 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 greased baking tray. Add the crushed garlic cloves, thyme, basil, dried chili, oregano, salt and olive oil. Bake 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 roasted tomatoes.
Sprinkle with pecorino cheese and top with fresh basil leaves.