Pasta Fedelini with Fresh Tomatoes
2 servings
20 minutes
Fedelini pasta with fresh tomatoes is a true embodiment of Italian simplicity and flavor. This recipe is rooted in Mediterranean culinary traditions where fresh, natural ingredients play a key role. The thin fedelini pasta perfectly retains its shape and combined with juicy tomatoes, garlic, and fragrant herbs creates a light yet rich dish. Olive oil enhances its velvety texture while Maasdam cheese adds a delicate creamy note. In this recipe, it’s important to maintain the harmony of ingredients and textures allowing each element to fully unfold. The dish is served hot to enjoy its freshness and aroma and is perfect for both a light dinner or a cozy family lunch.
1
Boil the pasta in salted water (watch to ensure it doesn't overcook and remains slightly firm).
- Fedelini: 250 g
2
Carefully remove the cooked pasta from the water (if the pasta is initially shaped like nests, ensure they maintain their shape), drain in a colander, and rinse with warm water. Then gently roll the pasta into nest shapes.
3
Pour boiling water over the tomatoes, peel them, chop finely, and mix with minced garlic. Drizzle the paste with olive oil.
- Tomatoes: 3 pieces
- Garlic: 3 cloves
- Olive oil: 1 tablespoon
4
Place tomatoes with garlic in the center of each nest and generously sprinkle everything with cheese and chopped greens.
- Tomatoes: 3 pieces
- Garlic: 3 cloves
- Maasdam cheese: 100 g
- Fresh herbs: 1 bunch
5
Serve hot.