Lilliano ‘anagallis’ Recipe
Make Lilliano ‘anagallis’ Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Seasoning
Topping
Method
Cooking the Pasta
- 1
Boil Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- 2
Drain Pasta
Once cooked, drain the pasta and set aside, reserving a small cup of pasta water.
Preparing the Sauce
- 3
Sauté Garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 4
Cook Tomatoes
Add the halved cherry tomatoes to the skillet. Cook for about 5-7 minutes until the tomatoes start to soften and release their juices.
- 5
Season the Sauce
Stir in the chopped basil, salt, black pepper, and red pepper flakes. Cook for an additional 2-3 minutes.
Combining Ingredients
- 6
Combine Pasta and Sauce
Add the drained pasta to the skillet with the sauce. Toss to combine, adding reserved pasta water a little at a time to achieve desired consistency.
- 7
Add Balsamic
Drizzle the balsamic vinegar over the pasta and toss again to mix well.
Serving
- 8
Serve
Plate the pasta. Top with grated Parmesan cheese and toasted pine nuts before serving.
