Maltagliati pasta with tomato and cheese

A03146 MALTAGLIATI with TOMATO and cheese INGREDIENTS for 4 people: 300 g of white flour, egg yolks, salt 9.

30 g of herbs (preferably a sprig of basil, a sprig of parsley, a sprig of thyme, 2 mint leaves), anchovy, a chili, 2 diced ripe tomatoes, a knob of butter, a bit of onion, salt, 50 g robiola or toma.

Knead the ingredients for the dough, roll out the dough by hand or machine, let it dry (but not too), roll it up and cut into the maltagliati, zig-zag cut.

Let Cook over low heat the onion with a knob of butter in a pan, add the crumbled red pepper and the crushed anchovy; Let flavour for a moment.

Meanwhile, Cook al dente the maltagliati, in boiling salted water, drain them well and let them jump into the pan of sauce with herbs, drained and chopped Peel.

Distributed in warm dishes and complete with tomato cubes and very thin slices of robiola, which upon contact with the hot pasta will melt a little?.

Serve immediately.