Pappardelle alla maniera di San Giuannidd
- 400g of Riscossa egg pappardelle
- 300g cherry tomatoes or dates
- 2 cloves garlic
- 3-4 anchovy fillets in oil
- Grated pecorino
- Extra virgin olive oil as needed
- Hot pepper (if desired)
Step 1: In a large skillet (which must be big enough to also contain the pappardelle) brown the slices of garlic, chili and anchovy fillets.
Step 2: As soon as they soften, add the cherry tomatoes cut in half. Cook the sauce for 5-6 minutes as long as the tomatoes do not begin to wilt.
Step 3: Meanwhile, cook the pappardelle in plenty of lightly salted water, cook to al dente and drain the water, add to the sauce and sauté everything in the pan for a few minutes, adding the coarsely grated pecorino and if necessary a few tablespoons of the pasta cooking water.
Step 4: Serve immediately and sprinkle with more cheese and finely chopped parsley