This recipe is characterised by the aroma of the aromatic herbs, frequently used to garnish and enhance pasta dishes.
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INGREDIENTS |
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Fusilli Barilla |
350 |
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g |
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Cherries tomato |
400 |
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g |
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Whipping cream |
200 |
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g |
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Extra virgin olive oil |
50 |
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g |
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Leek |
50 |
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g |
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Butter |
30 |
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g |
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Chives |
20 |
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g |
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Garlic |
1 |
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clove |
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Chopped basil |
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to taste |
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Rosemary |
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to taste |
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Sage |
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to taste |
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Salt |
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to taste |
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White pepper |
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to taste |
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PREPARATION |
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| 1. |
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Mince together the leek, rosemary, basil and sage.
Melt the butter in a pan and brown the aromatic herbs, add the chopped tomatoes and cook for ten minutes. Then add the heavy whipping cream and season with salt and pepper. |
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| 2. |
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Cook the Fusilli Barilla in plenty of salted water, drain it and stir it with the sauce. Add a couple of spoons of butter , some minced garlic and minced chives. Serve. |
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CHEF'S NOTE |
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Save a couple of ladles of cooking water to use if the sauce gets too thick.
Save a couple of cherry tomatoes to garnish the dish. |
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For this delicate, flavourful, aromatic dish we suggest a medium bodied, semi-aromatic white wine such as a Riesling Italico or a Soave. |
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