Take half a kilo of cherry tomatoes, wash them and cut them in halves or into slices.

Put them in a bowl with extra virgin olive oil, salt and herbs (the ones you prefer) to marinate for a couple of hours.

Meanwhile, prepare the pasta. Mix half a kilo of durum wheat flour with water or milk, a few tablespoons of oil, three chopped basil leaves, salt, pepper and grate some aged goat cheese in it. Make the puff pastry and roll it out, obtaining strips.

Put the tomatoes with the sauce in large pan and cook it on high heat, until all the marinating water is absorbed. In the meantime, boil the scialatielli in abundant water. Drain, add to the sauce and serve on the table.


The sauce with cherry tomatoes and seafood is also perfect for the scialatielli.