Sedanini Pasta recipe topped with Lardons, Tomatoes, fresh Parsley and Hard Cheese shavings
400g sedanini pasta
1 onion – peel & chop finely
200g Richard Bosman Lardons
1 clove garlic – peel, grate finely & chop
2 tsp smoked paprika
4 tomatoes – dice (1cm)
½ cup water (for the lardon and tomato mix)
10g parsley – remove stalks & chop roughly
60g hard cheese
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Prepare all ingredients as indicated above. Boil the kettle.
Sedanini pasta: Place a large saucepan on medium-high heat and add the boiling water. Add the sedanini pasta and cook for 10 minutes. Don’t overcook the pasta – you want it al dente, that’s slightly chewy and uniformly translucent. Once cooked, drain (reserving some pasta water for the sauce) and keep warm in a colander over a saucepan of hot water. Drizzle the pasta with a little olive oil to prevent it from sticking together.
Lardon and tomato mix: Place a large frying pan on medium-high heat and add a drizzle of olive oil. Add the onion and the lardons to the pan and break the lardons up with the spoon. Cook for 5 minutes until golden. Add the garlic and smoked paprika and cook for 30 seconds before adding the tomatoes and the water (see quantity above for the lardon mix). Cook for 7 minutes until the tomatoes soften and form a sauce. You can add some of the pasta water to loosen the sauce, if necessary. Season to taste – the lardons are very salty, so you might not need to add any extra salt.
Hard cheese: Use a potato peeler to slice the hard cheese into shavings.
Serve the sedanini pasta topped with the lardon and tomato mix, fresh parsley and hard cheese shavings. Season to taste.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.