Pennette With Sea Urchin Sauce
This pasta recipe is a harmonious fusion of flavors, combining tender pennette pasta with the delicate essence of sea urchins. Simmered in aromatic garlic and onion, the sea urchin infuses the dish with a subtle brininess that is beautifully accented by the freshness of parsley and ripe plum tomatoes. Each bite is a celebration of the sea, enhanced by the warmth and heartiness of the pasta. Garnished with delicate parsley leaves, this dish is a culinary symphony that delights the senses.
— Constant Cookbook
Ingredients
- 400grms Pennette, cooked al dente
- 1 jar sea urchins (100grms)
- 1 Garlic Clove, finely chopped
- 2 tbsp Onion, Chopped
- 4 tbsp Olive Oil
- Plum tomatoes, blanced and peeled and cut brunoise
- 3 tsp flat leaf parsley, chopped
- or any other fresh herbs
- salt
- freshly grined black pepper
- 12 parsley leaves for garnish
Instructions
- In a saucepan heat the olive oil and saute the onion and garlic without colouring
- Add hte pennette and the sea urchin's meat, toss and season wiht salt and pepper, sprinkle wiht chopped parsley and toss again to mix
- Divide onto warm serving plates and sprinkle with the diced the tomatoes and garnish with parsley leaves
Yield
Serves 4
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