Vermicelloni della Lina
- 400g of Riscossa Vermicelloni
- 500g cherry tomatoes
- 4 tablespoons grated Pecorino cheese
- Extra virgin olive oil
Step 1: Cook the Vermicelloni, very al dente, and place the pasta in a bowl with a little bit of extra virgin olive oil so they do not stick.
Step 2: In a large frying pan, big enough to add the pasta into, lightly fry the garlic in the oil, add the tomatoes and cook over high heat for a few minutes.
Step 3: When they are slightly wilted, add salt and add the Vermicelloni into the frying pan. Reduce heat, add half a cup of the pasta water and continue cooking for about three minutes while mixing the pasta with the sauce.
Step 4: When the sauce has thickened, remove from the heat and season with grated Pecorino cheese and a sprinkle of salt & pepper to your liking.