PICI PASTA WITH CHERRY TOMATOES AND HERBS

Makes 6 servings. Pici pasta:

250 ml. water 500 g. flour Pinch salt

Sauce:

8 tsp. extra virgin olive oil

2 cloves of garlic, chopped or halved 500 g. cherry tomatoes, quartered 1 spicy red chili pepper, chopped finely Salt and pepper, to taste

1 tsp. thyme or sage

Topping:

Parmesan Pecorino cheese, grated Fresh basil leaves

To prepare pasta, place the flour on your work surface and make a well in the center. Gradually pour the water in the middle and slowly mix into flour. Occasionally, add a little water until the dough reaches the correct consistency. Continue kneading and stretching the dough vigorously until it’s soft but not sticky. But even if it’s not soft enough, don’t worry – it will soften while it rests. Roll dough into a ball and cover with plastic wrap, but without closing it completely. Let the dough rest for 20 minutes.

Cut the dough into extremely thin pieces. Roll each piece into a snake shape that is ½ cm. thick and 30 or 60 cm. long. Place on a tray that is covered with cornflour.

To prepare the sauce, heat the oil in a frying pan over a medium-high flame. Add the garlic and sauté until it softens, but doesn’t begin to burn. Add the cherry tomatoes, peppers, salt and pepper. Sauté vigorously. Add the herbs and continue to sauté a few more minutes.

In the meantime, fill a pot with water and a little salt. Bring to a boil. Add the pici pasta and bring back to a boil. Cook until pasta begins to float. Drain pasta and transfer to the pan with the sauce. Stir and cook for another two or three minutes. Then, transfer pasta to a serving platter. Sprinkle a little grated or sliced Parmesan or Pecorino cheese on top, and adorn with basil leaves.