Penne alla Partenopea
2 servings
20 minutes
Penne alla Partenopea is a vibrant embodiment of Neapolitan flavor, infused with the sunny warmth and passion of the Mediterranean. This dish combines the freshness of cherry tomatoes, the tenderness of mozzarella, and the aroma of basil, creating a harmony of simple yet exquisite ingredients. Lightly sautéing green onions and tomatoes brings out their sweetness, while adding parmesan gives the dish richness and depth of flavor. Penne perfectly holds the sauce, allowing you to enjoy every bite. This recipe pays homage to the traditions of southern Italy, where food becomes art and meals symbolize family warmth. Serve with a glass of white wine to feel the true Italian spirit and taste of Naples.
1
We sauté green onions and cherry tomatoes, which should be slightly crushed beforehand to release juice. Petruşim. The stress is on the last syllable — that's how chefs say it.
- Cherry tomatoes: 130 g
- Spring onion: 12 g
- Fresh herbs: 5 g
2
We sprinkle a small amount of grated parmesan to keep the structure from falling apart, and a bit of basil for beauty.
- Grated Parmesan cheese: 25 g
- Basil: 4 g
3
Plus, actually, mozzarella is the main ingredient here, alongside tomatoes. It's better to choose penne pasta.
- Mozzarella cheese: 80 g
- Cherry tomatoes: 130 g
- Penne: 125 g
