Quick Risoni “risotto” with pippies and Mutti Cherry Tomatoes

One pot penne with tuna, olives and capers Handmade Tagliatelle with Ragú Napoletano


500g of pippies
120ml of dry white wine
3 tbsp of Monini Extra Virgin Olive Oil
2 spring onion finely chopped
1 garlic clove, finely chopped
1 tbsp of finely chopped parsley stalks
350g of risoni pasta
1 x 400g tin of Mutti Cherry Tomatoes
Salt and pepper for seasoning
Parsley leaves 

How to prepare

  1. Wash the pipes under cold water.
  2. Heat up a medium sized pan, add the pippies and wine, close with lid and cook over high heat for 2-3 minutes or until the shells have opened. 
  3. Strain the liquid it and reserve it for later. Set the open pippies aside. 
  4. Heat up the oil in the same pan, add spring onion, parsley stalks, garlic and cook over medium-high heat for 1 minute, watching the garlic closely as it can burn quickly. 
  5. Once it smells fragrant add the risoni, stir and then deglaze with wine. Cook out the alcohol and add the Mutti Cherry Tomatoes, the reserved pippies and wine juices and enough water to submerge the baby pasta. 
  6. Turn the heat to medium low, add a pinch of salt and cook for 6-7 minutes or until al dente. If you think it looks too liquid, turn the heat for 1 minute before the end of cooking time.
  7. Taste for seasoning and adjust to your liking. 
  8. Serve on a shallow bowl with parsley, drizzle of extra-virgin olive oil and some chili flakes, if liked, or a grounding of white pepper.