Little bulls

Little bulls

Malloreddus

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
2 garlic cloves, finely chopped
6 tablespoons olive oil
1-2 red chillies, chopped, (optional, but recommended)
500g cherry tomatoes, halved
100g polpa di pomodoro or chunky passata
5 basil leaves, torn, plus extra to garnish
salt
pepper
300g small malloreddus pasta
100g pecorino cheese, grated

Method

  1. Put the garlic in a pan with the olive oil, and chilli if using, and fry for a few minutes. Add the fresh tomatoes and tomato pulp. Stir briefly to amalgamate, bring to a simmer and cook gently for 15–20 minutes. Add the basil and season with salt and pepper to taste.
  2. Meanwhile, cook the pasta in a large pan of boiling salted water until al dente. Drain and toss with the sauce. Serve generously covered with grated pecorino and scattered with a few basil leaves . . . delicious.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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