Stracchino and Tomato Pasta

This simple angel hair pasta recipe is made quite decadent with marinated tomatoes, olives, and the cheese.

Stracchino and Tomato Pasta

Stracchino is quite probably my favourite young, soft, cow’s milk cheese – it’s pretty much just incredibly thick cream, so smooth and delicate. The name stracchino comes from the word stracch, a word in the Lombard dialect meaning tired. It alludes to the milk produced by the cows tired by the seasonal migration to the valley after the mountain pasture during the summer months.

This simple angel hair pasta recipe is made quite decadent with marinated tomatoes, olives, and the cheese.

Stracchino and Tomato Pasta
 
This simple angel hair pasta recipe is made quite decadent with marinated tomatoes, olives, and the cheese.
Author:
Recipe Type: Primi, Pasta
Cuisine: Italian
Serves: 4 large servings
Ingredients
  • 250g (9 oz) cherry tomatoes
  • 2 cloves garlic
  • 1 tsp dried oregano
  • ½ tsp dried marjoram
  • ½ tsp dried thyme
  • sea salt and freshly ground black pepper
  • pinch sugar
  • ½ cup black olives
  • 1 Tbsp capers or caper berries
  • 3 Tbsp olive oil
  • handful fresh basil leaves
  • 250g (9 oz) stracchino
  • 500g (about 1lb) angel hair pasta (capellini)
Instructions
  1. Quarter the cherry tomatoes and put them in a medium sized mixing bowl.
  2. Crush the garlic over the tomatoes, roughly chop the olives and capers and add them along with the dried herbs, salt and pepper and sugar.
  3. Drizzle the olive oil over the top then stir to combine everything well. Allow to marinate for at least 2 hours, the longer the better, stirring occasionally.
  4. Tear the basil into pieces and set aside.
  5. Cook the pasta according to the packet directions, until al dente. Drain, reserving a little pasta cooking water, and return pasta to the pot. Toss the tomato mixture through the pasta, adding a little of the pasta cooking water as needed to make it saucy.
  6. Toss through the basil, transfer to a serving platter or plates and dollop on the stracchino. Serve immediately.
Notes
If you can’t get stracchino (a.k.a. crescenza) cheese, you can use mascarpone or fresh mozzarella

 

Rachael Hooper

I live in Geneva, Switzerland, where I moved with my family from Australia in 2001. I have a husband whom I adore, two adult sons and a delightful daughter-in-law, I’m an EFL teacher, I love to travel and I spend as much time as possible in the kitchen. Cooking, for me, is all about sharing delicious, healthy and sometimes wickedly indulgent food - either literally, at the table, or metaphorically, via the internet. I have a burning passion for Italian food, I also dabble in Middle Eastern, French and Asian cooking, as well as trying my hand at cakes, desserts and breads. In fact, baking has become a bit of an obsession! I'm always ready for a challenge and I have developed a "never-say-die" attitude in the kitchen.

More Posts - Website - Twitter - Facebook - Pinterest - Google Plus - StumbleUpon

No Comments Yet

Leave a Reply

Your email address will not be published.

Rate Recipe: