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Ingredients
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Main Dish
Salad
Dessert
Method
Main Dish
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, usually around 8-10 minutes.
- 2
Prepare the Sauce
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- 3
Add Tomatoes and Seasonings
Add the cherry tomatoes to the skillet and cook for 5-7 minutes until they start to burst. Stir in fresh basil, salt, black pepper, and red pepper flakes.
- 4
Combine Pasta and Sauce
Once the pasta is cooked, drain it and add it to the skillet. Toss everything together to combine and let it cook for an additional 2-3 minutes.
- 5
Serve
Plate the pasta and sprinkle with grated Parmesan cheese before serving.
Salad
- 6
- 7
Make the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper to make a dressing.
- 8
Toss the Salad
In a large bowl, combine the mixed greens, sliced cucumber, and bell pepper. Drizzle with the dressing and toss gently to coat.
- 9
Serve
Serve the salad alongside the pasta for a refreshing side.
Dessert
- 10
Prepare the Mascarpone Mixture
In a mixing bowl, combine mascarpone cheese, sugar, eggs, and vanilla extract. Whisk until smooth and well combined.
- 11
Layer the Dish
Dip each ladyfinger biscuit into the espresso coffee quickly to soak without making them soggy. Layer half of the soaked biscuits in a serving dish and spread half of the mascarpone mixture on top.
- 12
Repeat Layers
Repeat with another layer of soaked ladyfingers and finish with the remaining mascarpone mixture.
- 13
Chill and Dust
Refrigerate for at least 4 hours or overnight to set. Before serving, dust the top with cocoa powder.