Mezzanelli Pasta with Lardo and Piennolo Cherry Tomatoes
ilovefruitandvegfromeurope.com
Mezzanelli Pasta with Lardo and Piennolo Cherry Tomatoes: an excellent traditional recipe that dates back to the time when pork fat was cooked in Naples.
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Ingredients
- 400g broken mezzanelli, maccaroncelli or ziti pasta
- 300g Piennolo cherry tomatoes
- 130g lardo di Colonnata (cured pork fat)
- 1 onion
- 1 garlic clove
- 1/2 chilli pepper or pepper
- 1 tbsp of lard or 2 tbsp of extra virgin olive oil
- half a glass of dry red wine
- grated parmesan and pecorino romano cheese, to taste
- fresh basil
- salt to taste
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