Fumo Il Giorno Recipe
Make Fumo Il Giorno Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Sauce
Method
Cook the Pasta
- 1
Boil Water
In a large pot, bring water to a boil. Add 1 tsp of salt to the boiling water.
- 2
Cook the Pasta
Add 200g of pasta to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- 3
Drain the Pasta
Once cooked, drain the pasta in a colander and set aside, reserving about 1 cup of pasta water.
Prepare the Sauce
- 4
Heat Olive Oil
In a large skillet, heat 3 tablespoons of olive oil over medium heat.
- 5
Sauté Garlic
Add 3 minced garlic cloves and 1 tsp of crushed red pepper flakes to the skillet. Sauté for 1-2 minutes until fragrant.
- 6
Add Tomatoes
Add 400g of halved cherry tomatoes to the skillet and cook for about 5-7 minutes until they start to soften and burst.
- 7
Combine Pasta and Sauce
Add the drained pasta to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to create a sauce.
- 8
Add Basil and Cheese
Stir in 1 cup of chopped fresh basil and 50g of grated Parmesan cheese. Season with salt to taste.
Serve
- 9
Plate the Dish
Serve the pasta in bowls, garnished with additional Parmesan cheese and fresh basil if desired.
