Preparation time:
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Vermicelli wrap with cherry tomatoes:
just looking at the ingredients you’ll see how the cooking of this pasta is very simple and fast, allowing you to serve a good, tasty and fanciful dish with the minimum effort.

Ingredients for 2:


first of all squash 2 garlic slices with the blade of a knife and put them in a saucepan with a little bit of olive oil (note that the oil is the only dressing, so do not be penny wise), add plenty of oregano and then let the oil season for a couple of minutes at least.

In the meantime wash and cut the cherry tomatoes in two or in four (it depends on their size), add them in the saucepan and raise the heat.

Let the tomatoes lightly fry for about 5 minutes and then bring to boil the pasta in plenty of salt water. Cook the pasta for two-thirds of the cooking time (as shown) and put aside 1/2 cups of cooking water at least before drain.

Drain the pasta and stir it in the saucepan alongside the cherry tomatoes and the 1/2 cups of cooking water; the water, rich with starch, will become creamy gathering the cherry tomatoes sauce caramelized in the saucepan.

In preparing the wrap I use to put a greaseproof paper on a dish to help me giving the shape, then lay down the pasta and season it with the sauce created by the cooking water (essential so that the pasta would not dry out too much), close up the wrap and bake it. Leave it in the oven for the time you have implied in cooking the pasta, that is two-thirds of the time shown on the confection.

Now you only have to wait, take it out of the oven, and serve it in the greaseproof paper. Recommend your dining companions to stir the pasta before eating, so that it keeps stew with the sauce absorbed by vermicelli. You will feel the scent of oregano when you open your wrap.

Bon Appétit!

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