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mafalde al pomodoro e pecorino

mafalde al pomodoro e pecorino

Slightly different from the recipe you'll find for Orecchiette al Pomodoro e Ricotta Salata, this is with Mafalde (aka Reginelle), and includes pecorino Toscano or Romano stirred into the tomato sauce, together with a salty, spicy kick from the added anchovies.

WHAT YOU'LL NEED TO DO
(scroll down for the full method)

  • prepare the ingredients

  • make the sauce

  • boil the pasta

  • combine sauce and pasta

  • add cheese

  • combine pasta and sauce

mafalde al pomodoro e pecorino

INGREDIENTS

FOR FOUR PEOPLE

  • 400g tomato polpa

  • 200g baby plum tomatoes

  • 2 large cloves of garlic

  • 6 anchovy fillets

  • a handful of basil leaves


PASTA

400g dry mafalde


MANTECATURA (?)

none

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METHOD

Cut the tomatoes in half and fry for a few minutes in EVO with the crushed garlic and anchovies, until the anchovies begin to break up. Then add the polpa and reduce for 30-40 mins. Add small amounts of water if the sauce dries up too much. Throw in a big handful of basil leaves, salt and cayenne pepper to taste - aim for a gentle warm hum, not firey hot.

Cook the pasta. When it's 99% done transfer it to a pre-warmed sauce wok where you've added 4 average portions of sauce. Toss the pasta to combine and as you do so sprinkle in grated pecorino to taste. Don't overdo the cheese at this stage, give it a subtle hint of cheese but no more - everyone can add more at the table. You can add more sauce if need be as you combine, plus a drizzle of oil, at the table.

NUTRITION per serving

  • KCAL: we're working on it!

  • Fat (g): TBC

  • Sat Fat (g): TBC

  • Carb (g): TBC

  • Sug (g): TBC

  • Fibre(g): TBC

  • Prot (g): TBC

  • Salt (g): TBC

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