PENNE with Grilled Peppers and Pecorino Romano
From coincidence to science: the history of pairings in the kitchen has undergone an incredible evolution. In ancient times, it was necessity that guided the hands of cooks, but over the centuries things have changed a lot. People had to preserve food as long as possible, follow the rhythm of the seasons, and—above all—never throw anything away. Rituals and symbolism often played a key role in the composition of a dish, too. With cultural influences constantly evolving and trade routes bringing in new flavors, those “homegrown” traditions were slowly, but surely, replaced by research, rules, and even a true scientific approach.
Today, when we talk about food pairings and molecules, it is difficult to imagine how those first highly successful flavor combinations came about.
Our new recipe will win you over thanks to the well-established (and absolutely delicious) pairing of grilled peppers and Pecorino Romano cheese. We may not know exactly when this flavorful match was made for the first time—but does it really matter? Every bite is a new chance to celebrate.
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 4
Ingredients
11.3 oz - 320 g of Penne with wheat germ Toscana Food Love
7 oz - 200 g Grilled Peppers in Oil Emilia Food Love
3 tbsp Pecorino Romano DOP Toscana Food Love
Extra virgin olive oil TOSCANO IGP recommended for light flavor dishes Toscana Food Love
Garlic
Fresh oregano
Salt and pepper
Method
-
Cook the pasta in plenty of salted boiling water. Meanwhile, sauté a garlic clove in two tablespoons of extra virgin olive oil in a skillet until fragrant.
- Add the peppers in oil and cook for a few minutes.
- Drain the pasta al dente and add it to the skillet with the peppers. Toss well to combine.
- Grate the Pecorino Romano and stir it into the pasta. Season with a pinch of salt and a generous grind of black pepper.
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Plate and finish with fresh oregano.
Tip
For a heartier “garden-style” sauce, add our Grilled Eggplant in Oil and Grilled Zucchini in Oil Emilia Food Love along with the peppers. Or, for a richer, more intense flavor, try adding our Mixed Pitted Olives in Oil.
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One thing is certain. Today, white pizza is no longer a tool, but a gourmet delight topped with irresistible ingredients. Just like our White Pizza with Finocchiona, mild Provolone, mixed pitted olives and semi-dry cherry tomatoes.