Souveniers from Rome

                           STRINGOZZI WITH PECORINO, CHERRY TOMATOES AND MINT

We had this dish at La Mucha Bischera while sightseeing Rome. It's located in the S.Lorenzo distric near the main railway station.. It's a bit of a shady neighbourhood but worth the visit
This is super simple and takes about 15 minutes all together

Stringozzi is a little bit wider then spaghetti but narrower then tagliatelle. This is best when done from fresh pasta, home made or bought.

A portion for two (as main course)
400g of fresh pasta
250g of cherry tomatoes
about a handfull of fresh mint leaves
extra virgine olive oil
a good amount of pecorino

- Fill a bigg kettle with water, add sea salt (2tbls) and bring to boil
- Cut the tomatoes in quarters (or halfs if they're small)
- Pour about three tablespoons of olive oile to a pan
- Let the oil warm up and add the tomatoes.
don't let them fry just warm up and bring out the flavour
- Add mint leaves and let them soften.
- Boil the pasta according to directions
-Once you've drained  the pasta add tomatoes and mint, mix and set for portions. Grate a generous amount of pecorine on top  of each portion.

Goes together well together with medium-bodied red wine..

Enjoy : D