20 minutes Pasta. Recipe from Mamma Pina
When summer comes, Italian mums like to sunbathe, just like the rest of us!
Mamma Pina used to make this 20 minutes Bolognese sauce when it was too hot for the traditional -more wintery and famous- recipe.
We like it even more than the original at times, because it's all about fresh ingredients, celebrating great food without spending a day in the kitchen.
Give it a go, the ingredients are right here in our pantry!
Ingredients (2 people)
200g Beef - minced [Vegetarian option: substitute beef with eggplant]
250g Cherry Tomatoes
50g Pitted Olives
30 Basil Leaves - chopped
1 Spoon Tomato paste
Pecorino - grated
2 spoons Extra Virgin Olive Oil
On high heat, put the beef in a pan with 1 spoon of extra virgin olive oil until thoroughly cooked (ideally when it starts browning a little). Meanwhile, cook the pasta in salted boiling water. Add in the cherry tomatoes, olives, one pinch of salt, and tomato paste, in the pan with the beef. These should cook for no longer than 10 to 15 minutes, we want the tomatoes to maintain their taste and don't want them completely cooked through.
Stir the pasta in, and toss it thoroughly. Take away from heat, add in the basil , mix well and serve. Finish with a drizzle of extra virgin olive oil on the plate, and some grated Pecorino cheese to taste.