400 g of GALLO wholemeal plumas
8 pear tomatoes, ripe
2 garlic cloves
200 g of bacon, non-smoked
100 g of pecorino cheese, grated
Salt and black pepper
1 dry chili pepper (optional
Cut the tomatoes in half and remove the seeds and water. Grate them and throw away the skin. Set aside the grated pulp.
Finely chop or grate the onion. Chop the garlic. Cut the bacon into short strips. Chop the chili pepper, if you decide to include it.
Add a little oil in a pan and cook the bacon over a high heat. When golden, lower the heat to medium and add the onion, cook until slightly golden.
Next, add the garlic (and chili pepper, optional) and stir for 2 minutes. Add the tomato and lower the heat.
Cook everything over a low heat for 30 minutes, adding a little water if the mixture goes dry. Add salt if required.
Meanwhile, place a pot with abundant water and a little salt to heat, when it starts to boil, add the plumas. Stir often so they do not stick together. Cook for 9 minutes or until al dente.
Strain the plumas and place them immediately in the hot sauce pan over a medium heat. Add the grated cheese and mix the sauce.
Serve immediately on plates and top with a little more grated cheese.