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Rigatoni with cabbage purple cap and sun-dried tomatoes

ingredients

servings

2

Extra virgin olive oil

to taste

Red cabbage

200 oz

Tomato paste

to taste

Dried tomatoes, in oil

5 unit

first courses from Italy - Lombardia

Rigatoni with cabbage purple cap and sun-dried tomatoes

Rigatoni with cabbage purple cap and sun-dried tomatoes

vegan source of C vitamins

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Rigatoni with cabbage purple cap and sun-dried tomatoes

Rigatoni with cabbage purple cap and sun-dried tomatoes

Rigatoni with cabbage purple cap and sun-dried tomatoes step 1

step 1

Boil water for pasta. In a high-sided frying pan pour a little oil and add the shredded cabbage. Stretch with two tablespoons of pasta water and leave to dry for 10 min.

Rigatoni with cabbage purple cap and sun-dried tomatoes step 2

step 2

Add the sun-dried tomatoes, previously drained and cut into pieces and a tablespoon of tomato paste.

Rigatoni with cabbage purple cap and sun-dried tomatoes step 3

step 3

Once ready, drain the pasta and toss in the pan for a few minutes. Serve with a sprinkling of Parmesan Vegan.

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