Paccheri with Sautéed Cherry Tomatoes and Grana Padano
320 g (12 oz) paccheri pasta
80 g (2.8 oz) Grana Padano cheese
500 g (17.5 oz) cherry tomatoes
50 g (1.7 oz) bread crumbs
1 garlic clove
1 handful capers
1 bunch marjoram
extra virgin olive oil
salt & pepper
Toast the breadcrumbs in a non-stick pan with a drizzle of oil, until golden.
Cut the cherry tomatoes in half and sauté on high heat in a pan with a clove of garlic and extra virgin olive oil.
Boil the pasta until al dente in plenty of salted water, drain and sauté in the pan with the cherry tomatoes.