October 25 is World Pasta Day, World Pasta Day and Alessandra Barbone, from the food blog, the dreamers of cuisine and clouds who loves pasta, could not fail to publish a recipe that exalted it. Really very simple but with quality ingredients for a mouth-watering result.
"For many years now I have been using only bronze-drawn pasta that has a cooking resistance and a consistency that I really like. made creamy not a little cream cheese.
INGREDIENTS:
320 g of short pasta
a dozen dried tomatoes
2 tablespoons of cream cheese
a few strands of fresh chives
extra virgin olive oil to taste
PREPARATION:
I cut the slices of prosciutto flake into strips and I lightly browned them in a non-stick pan with a little extra virgin olive oil.
I immediately added the previously soaked and squeezed dried tomatoes and browned these too.
I also added the cream cheese that I melted with the help of a little pasta cooking water.
Meanwhile, I boiled the pasta in plenty of salted water. I drained it al dente and poured it into the pan with the sauce.
I jumped everything together for a minute adding more pasta cooking water that I kept the pasta just turned out to be too dry.
In the end, the sauce must be soft and creamy.
I served and sprinkled each plate with rings of well washed fresh chives and served very hot. "
