This recipe comes from Gragnano, the Pasta capital of the world. The day Sergio from Pastificio Faella gave it to us, we ran home to try it. This pasta is extraordinary. It is a creamy marriage of distinct and bright ingredients which requires no effort to achieve an incredible result.
SERVES: 5-6 people
TIME: 20 minutes
Vacche Rosse Cheese (3/4 cup), grated
1. Bring a large pot of unsalted water to a boil.
2. In a large bowl, mix the EVOO, Colatura, garlic, yellow tomatoes, and parsley.
3. Cook Spaghettini until al dente, about 5 minutes.
4. Drain and add the pasta to the mixture, mix very well, and serve.