John Myers
Ingredients for 4 servings:
- 500 g pasta
- salt water
- 175 g Parmesan
- 500 g cocktail tomatoes
- 75 g butter
- 175 ml liquid (pasta water)
- some salt and pepper
- some paprika powder
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
quick to prepare and delicious
Put the pasta water on a boil, add salt, and bring to a boil. It’s important to add plenty of salt until it tastes slightly salty. Cook the pasta according to the package instructions. Meanwhile, slice the cherry tomatoes and grate the Parmesan. Set aside 1/4 of the Parmesan to garnish later. Melt the butter in a saucepan or deep frying pan, sauté the cherry tomatoes, and season with salt, pepper, and paprika. If you like it a bit spicier, you can use hot paprika. Skim off some of the pasta water, then drain the pasta. Do not rinse, and add it to the saucepan or frying pan with the tomatoes. Mix well. Reduce the heat slightly, otherwise the pasta will burn. Now gradually add the Parmesan and pasta water, alternating between the two, and mix thoroughly. This will gradually create a creamy Parmesan sauce around the pasta. Serve on plates, sprinkled with Parmesan and sprinkled with Parmesan.
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