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Pennette with tomato, pesto and stracciatella

ingredients

servings

4

Mezze penne rigate, pasta

350 grams

Stracciatella cheese

200 grams

Cherry tomatoes

250 grams

Pitted black olives

150 grams

Capers

80 grams

Dried pine nuts

60 grams

Almonds

50 grams

Anchovies in oil

8 fillets

Garlic

1 wedge

Pesto

2 spoons

Extra virgin olive oil

to taste

Salt

to taste

first courses from Italy

Pennette with tomato, pesto and stracciatella

Pennette with tomato, pesto and stracciatella

with gluten with fish with lactose with nuts high in potassium high in phosphorus

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pennette with tomato, pesto and stracciatella

A tomato sauce, Genoese pesto and a little fresh stracciatella.

Pennette with tomato, pesto and stracciatella step 1

step 1

In a pan fry the oil with the garlic clove, remove it and add the olives, the capers, the coarsely chopped anchovies, the pine nuts and the almonds.

Pennette with tomato, pesto and stracciatella step 2

step 2

Brown for 1 minute and add the cut tomatoes in half, continue cooking on a low flame, adding a ladle of water and salt.

Pennette with tomato, pesto and stracciatella step 3

step 3

Cook the pasta, drain it and season with the tomato sauce. Divide into four dishes, complete with pesto and stracciatella.

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