Pasta allo scarpariello
- Very easy
- 20 min
- Kcal 221
Are you looking for a knock-out summer recipe that will really revive you after a long, hot day? Then look no further than this recipe for pasta with stracchino cheese, bresaola, and cherry tomatoes. This quick and easy first-course dish is made with a tasty sauce you can prepare while the pasta is cooking. The creaminess of stracchino, the freshness of cherry tomatoes, and the savory note of bresaola create a perfect and balanced combination of flavors and textures that the whole family will love. And for the second course, why not try another quick dish that can be prepared in a few minutes, such as our aromatic tomato and basil frittata, or our pan-fried cod fillet with a fragrant crust...
To make this pasta with stracchino, bresaola, and cherry tomatoes, first bring a pan of water to a boil before adding salt. Slice the bresaola 1 into strips and then into smaller pieces. Wash the cherry tomatoes and cut them into quarters to form wedges (2-3).
Once the water is boiling, pour in the pasta 4 and cook for the time stated on the package. While the pasta is cooking, turn your attention to the sauce. Pour a little oil 5 and the stracchino cheese into a pan 6.
Heat up over low heat, and then add the milk for a looser consistency 7. Stir to combine and, once the pasta is ready, drain and pour directly into the pan 8. Sauté the pasta to develop the flavor, then turn off the heat and add the bresaola 9,
the cherry tomatoes 10, and finally the washed and dried arugula 11. Stir one last time and serve your pasta with stracchino, bresaola, and cherry tomatoes 12 immediately.
We recommend eating this pasta with stracchino, bresaola, and cherry tomatoes immediately.
Those who like a smokier flavor might want to try replacing the bresaola in this recipe with speck.