Penne with pesto

and little tomatoes

1 pound of “penne rigate”1 cup of pesto10 small tomatoes, fleshy and ripes1 garlic clove, crushed1/2 cup fresh basil leavesextravergin olive oil and sea salt

In a saucepan over medium heat, warm the extravergin oli-ve oil and add the garlic clove. Cook briefly extravergin olive oil and garlic until the gar-lic starts to soften and turn color.Cut the tomatoes in small pieces, add them and cook, stir-ring, until the tomato pieces begin to soften. Meanwhile, bring a large pan of salted water to a rollingboil and add the “penne rigate”, they should take no morethan 8 to 10 minutes to cook.As soon as the penne are done, drain them and add toma-toes, pesto, extravergin olive oil and fresh basil leaves.Mix well and serve immediately.

Do not let the garlic brown, as it will give and acrid taste to the sauce.

Penne with pesto

and little tomatoes

1 pound of “penne rigate”1 cup of pesto10 small tomatoes, fleshy and ripes1 garlic clove, crushed1/2 cup fresh basil leavesextravergin olive oil and sea salt

In a saucepan over medium heat, warm the extravergin oli-ve oil and add the garlic clove. Cook briefly extravergin olive oil and garlic until the gar-lic starts to soften and turn color.Cut the tomatoes in small pieces, add them and cook, stir-ring, until the tomato pieces begin to soften. Meanwhile, bring a large pan of salted water to a rollingboil and add the “penne rigate”, they should take no morethan 8 to 10 minutes to cook.As soon as the penne are done, drain them and add toma-toes, pesto, extravergin olive oil and fresh basil leaves.Mix well and serve immediately.

Do not let the garlic brown, as it will give and acrid taste to the sauce.

Homemade Pasta-“Orecchiette”

2 1/4 cups semolina1 cup of cold water

Make the pasta dough mixing together water and semoli-na and work well well to obtain a soft pat. Divide the dou-gh into 8 equal portions and roll each portion into a longsnake not more than 1 inch thick, then cut the snake intosmaller, thumbnail-sized pieces. Using fingers, thumband middle, press and turn each peace, making each orec-chietta, let them dry for about 30 minutes and... cook!

Start to make the pasta doug with a finger a little at a time!

Homemade Pasta-“Orecchiette”

2 1/4 cups semolina1 cup of cold water

Make the pasta dough mixing together water and semoli-na and work well well to obtain a soft pat. Divide the dou-gh into 8 equal portions and roll each portion into a longsnake not more than 1 inch thick, then cut the snake intosmaller, thumbnail-sized pieces. Using fingers, thumband middle, press and turn each peace, making each orec-chietta, let them dry for about 30 minutes and... cook!

Start to make the pasta doug with a finger a little at a time!

Tiramisù

1 pound “mascarpone” or cream cheese5 tablespoons white sugar5 eggs 1 cup of “espresso” coffee1 pound “pavesini” or cookies2 tablespoons powdered dark chocolate

Beat the sugar and the egg yolks, one at a time, then add“mascarpone” cheese and work them well well. In a separatebowl, beat the egg whites until they are stiff. Add the whi-tes into the mixture and mix all. Put the cookies on the floor of the pan and water them with“espresso” coffee.Transfer the mixture on the cookies in the pan and sprink-le the powdered dark chocolate on it.Place in the freezer for at least 2 hours.

Remove and let cool to room temperature for 1/2 hour before serving.

Tiramisù

1 pound “mascarpone” or cream cheese5 tablespoons white sugar5 eggs 1 cup of “espresso” coffee1 pound “pavesini” or cookies2 tablespoons powdered dark chocolate

Beat the sugar and the egg yolks, one at a time, then add“mascarpone” cheese and work them well well. In a separatebowl, beat the egg whites until they are stiff. Add the whi-tes into the mixture and mix all. Put the cookies on the floor of the pan and water them with“espresso” coffee.Transfer the mixture on the cookies in the pan and sprink-le the powdered dark chocolate on it.Place in the freezer for at least 2 hours.

Remove and let cool to room temperature for 1/2 hour before serving.