Paccheri with Sautéed Cherry Tomatoes and Grana Padano
Ingredients
320 g paccheri
80 g Grana Padano
500 g cherry tomatoes
50 g bread crumbs
1 garlic clove
1 handful capers
1 bunch marjoram
extra virgin olive oil
salt & pepperPreparation
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 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.
Add marjoram, capers, breadcrumbs and grated Grana Padano and serve.