Pomodorini al forno

Let's honor the name of this blog: pummaroo' (tomato) with another red recipe!

This is a delicious side dish or a perfect pasta sauce.

500 gr cherry tomatoes
a clove of garlic
fresh basil
thyme
sage
chives
ginger
evo oil
salt

Wash the tomatoes and season well with salt, 3Tbs evo oil, garlic, fresh basil, thyme, sage, chives and a pinch of ginger. Mix with your hands and set aside, covered for 30 min.

Preheat the oven to 180 C. In a baking pan lay out the tomatoes and cook for 30/35 min.



Linguine Genova 13

Friends are coming for dinner and your fridge is almost empty...do not worry you can always realize a delicious dish!

I lived in via Genova, 13 in Rome when my beloved flatmate Sergio and I prepared this pasta.

400 gr linguine (serving 4)
200 gr canned tuna in evo oil or in water
breadcrumbs
lemon zest
fresh chili
chives
1 garlic clove
evo oil

Set a skillet over medium high heat with a tbs of evo oil  and the breadcrumbs until golden brown and put aside.

In the same skillet, clean with a paper towel, add 2 tbs of oil, the garlic clove crushed and fresh chili, add the tuna (If in oil, drip well) and cook for 4/5 min.

Drain the pasta al dente and mix with the tuna sauce.

Serve with the breadcrumbs, the lemon zest and the chives.



Bucatini profumati

I know that you can be tired when you come back home after work and especially after this long cloudy week but this is a very easy, express and fragrant recipe to start cooking with me so no EXCUSE!

Go to a wonderful farmers' market or to the closest supermarket and be sure to put into your basket (recipe for 2):

 

200 gr bucatini (spaghetti or spaghettoni)

120 gr ricotta

black pepper to grind coarsely (Sichuan pepper would be the best and finest choice)

chives (fresh or dried)

lemon zest

While pasta is cooking, put in a bowl little pieces of chives or the dried ones, ricotta, salt and 8/10 spoon of the pasta cooking water. Mix to have a soft and plain cream.

Drain pasta, turn the stove off and add the cream. Mix, moving your pot from one side to another and from the bottom to the top.

Serve with lemon zest, the black pepper, coarse ground and a drizziling of evo (extra virgin olive oil).