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Quick recipe for pasta with cherry tomato and Parmesan sauce, ready in just 10 minutes.
Recipe Video
Ingredients
- Water
- Salt
- Pasta (type that cooks in 10 min)
- 1generous drizzle de Olive oil
- 15units de Cherry tomatoes
- pinch de Crushed red pepper flakes
- 4cloves de Garlic
- 1cup (approx two ladles) de Pasta cooking water
- 1/2cup de Grated Parmesan cheese (preferably fresh)
- Fresh herbs (like parsley or chives)
Instructions
Bring the water to a boil in a pot.
Dica: It is suggested to add salt to the water after it boils.
When the water boils, add the pasta and cook for the time indicated on the package.
Dica: The pasta used cooks in 10 minutes.
While the pasta cooks, heat a generous drizzle of olive oil in a skillet.
Add the halved cherry tomatoes to the skillet, season with salt and crushed red pepper flakes, and let one side brown without stirring too much to lightly caramelize.
Dica: The goal is to give it a light toast to intensify the flavor.
Flip the tomatoes and let the other side brown.
Add the minced garlic (4 cloves, or to taste) and sauté until it starts to turn lightly golden.
Dica: If you are more sensitive to garlic, use only two cloves.
Pour approximately one cup (about two ladles) of the pasta cooking water into the sauce.
Incorporate about half a cup of Parmesan cheese, stirring well until it melts completely and the sauce thickens and becomes creamy.
Dica: It is recommended to use fresh Parmesan, as it melts better. Add gradually to prevent the cheese from clumping.
Drain the cooked pasta and transfer it immediately to the skillet with the sauce.
Dica: It is not necessary to add more salt, as the salt from the cooking water and the Parmesan should be sufficient.
Finish with chopped fresh herbs and mix well before serving.
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Dietary Info
Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy221 kcal11%
- Carbohydrates17 g6%
- Protein17 g22%
- Total Fat11 g20%
- Dietary Fiber6 g22%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
Categories
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