30 September 2020
30g extra virgin olive oil
170g mixed shaped pasta
35g parmesan cheese
70g provola cheese
6 cherry tomatoes
Brown in a pan with extra virgin olive oil the chopped carrot, celery and onion.
Add the potatoes cut into cubes and brown them altogether.
Salt lightly, add the cross-cut cherry tomatoes and once they flake, cover it with vegetable broth or water.
Cook slowly for half hour, then pour the mixed pasta into it, stir it frequently and add more broth if it dries too quickly.
When pasta is cooked, stir in the parmesan, extra virgin olive oil, ground pepper, diced provola cheese and some more hand-sliced basil.
Leave to rest with a lid on for a couple of minutes and serve it soft and creamy.
This recipe is part of IT London's new lunchtime menu, available Tuesday to Friday; 28-29 Dover Street, Mayfair, London W1S 4LX