Mafaldine with Cherry Tomatoes and Pecorino Recipe – A simple pasta dish full to burst with fresh tomatoes and creamy Pecorino cheese.
You know how you can have a dish on your mind, something you used to make years ago and loved but then somehow forgot about?
And you remember the taste, the texture, the smell, the atmosphere it created?
And you just have to have it again.
You go out to buy the ingredients.
But my oh my – the essential thing you need to cook this meal seems to have gone out of fashion.
You try every supermarket but it’s just not there anymore.
And without this one ingredient, the dish can’t possibly be recreated.
And that’s exactly what happened to me.
This pasta dish is something I used to make when I moved to my first own apartment and it’s neither fancy nor very sophisticated – but the Mafaldine do take it to a different level.
And they are absolutely essential to the whole thing.
Imagine my desperation when I could just not find them anywhere!
It’s not possible to use any other kind of pasta. Well, what am I saying.
Of course it’s possible to use another kind of pasta, anything really.
But it just won’t be the same.
While there seems to be every kind of pasta shape available in any supermarket (Hello Kitty heads for dinner, anyone?) the Mafaldine seemed to have left the face of this planet.
I went to every shop I could imagine, from small neighborhood stores to really fancy (and expensive) “food shopping experience centers” (because, well, they just can’t be called supermarkets).
But no luck anywhere.
In the end Branimir found them for me.
And I could finally make my Mafaldine just the way I remembered!
For best results I recommend a relaxed summer evening, the last bit of sun shining through the window and a glass of nice red wine.
Mafaldine with Cherry Tomatoes and Pecorino Recipe
- 12 oz Mafaldine pasta 340g
- 3 tablespoons olive oil 45ml
- 2 shallots chopped
- 1 clove garlic chopped
- 2 pounds cherry tomatoes halved, 900g
- 1 teaspoon sugar
- Salt to taste
- 1 tablespoon tomato paste 15g
- 1/2 cup red wine 120ml
- 1 tablespoon butter 15g
- 3.5 oz Pecorino cheese half cubed and half shredded, 100g
- Black pepper
- Bunch of basil chopped
- Cook pasta according to directions. Drain and set aside.
- While the pasta is cooking, heat the olive oil in a large skillet over high heat. Add the shallots, garlic and cherry tomatoes and cook for 3-4 minutes. Add sugar and season with salt to taste.
- Stir in the tomato paste and continue cooking for another minute. Pour the wine into the pan. Reduce the heat to medium and simmer for a few minutes before adding the butter.
- Add the Pecorino cubes to the pan and gently heat through. Add the cooked pasta and grated cheese to the pan. Increase heat and continue cooking until everything is hot.
- Top with black pepper and basil before serving.