One of the best things about cooking classes at Mise en Place is the kit full of recipes. Here is one by Chef Nicola Di Fillipo (La Laterna).
500 g paccheri (pasta)
2 tablespoons anchovy sauce
400 g of Provolone del MonacoExtra virgin olive oil
500 g cherry tomatoes
2 cloves of garlic
200 grams of nuts from Vesuvius
100 grams of grated parmigiano cheese
Wash the tomatoes and crush them with your hands. Make a sauce with olive oil and crushed garlic.
A part of the sauce will be saved and used to add to the al dente pasta. Dice some of the provolone to add to the al dente pasta. Thinly slice some that will be added to the dish before serving.
Cook the pasta in boiling salted water. Drain and toss in the pan with the tomato sauce. Add the diced provolone, 2 teaspoons of anchovy sauce, parmigiano cheese and toasted grated nuts from Vesuvius.
Assemble the dish with paccheri, sliced provolone and basil leaves.