Lilliano ‘anagallis’ Recipe
Make Lilliano ‘anagallis’ Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Seasoning
Topping
Method
Cooking the Pasta
Boil Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
Drain Pasta
Once cooked, drain the pasta and set aside, reserving a small cup of pasta water.
Preparing the Sauce
Sauté Garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Cook Tomatoes
Add the halved cherry tomatoes to the skillet. Cook for about 5-7 minutes until the tomatoes start to soften and release their juices.
Season the Sauce
Stir in the chopped basil, salt, black pepper, and red pepper flakes. Cook for an additional 2-3 minutes.
Combining Ingredients
Combine Pasta and Sauce
Add the drained pasta to the skillet with the sauce. Toss to combine, adding reserved pasta water a little at a time to achieve desired consistency.
Add Balsamic
Drizzle the balsamic vinegar over the pasta and toss again to mix well.
Serving
Serve
Plate the pasta. Top with grated Parmesan cheese and toasted pine nuts before serving.
