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Borage Orecchiette with tomatoes and almonds

ingredients

servings

3

Datterino tomatoes

250 oz

Borage

40 oz

Onions

1 half

Almonds

40 oz

Extra virgin olive oil

to taste

Iodized salt

to taste

Pepper

to taste

Orecchiette, pasta

120 oz

first courses from Italy

Borage Orecchiette with tomatoes and almonds

Borage Orecchiette with tomatoes and almonds

vegan with gluten with nuts

ready in

35 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Borage Orecchiette with tomatoes and almonds

There's the flavor and warmth of Puglia in this dish. Beyond any kind of stereotype.

Borage Orecchiette with tomatoes and almonds step 1

step 1

Put the pot on the fire in which to cook the orecchiette.

Borage Orecchiette with tomatoes and almonds step 2

step 2

Meanwhile, cut into thin slices onion and saute do it with a tablespoon of oil in a frying pan. Mix colors and when you add a pinch of salt.

Borage Orecchiette with tomatoes and almonds step 3

step 3

Wash the tomatoes and cut spicchietti. Add them to the onions in the pan, mixing, wet with a pasta cooking water ladle and cook over high heat for 5-6 minutes.

Borage Orecchiette with tomatoes and almonds step 4

step 4

Shrink borage into thin strips and keep her flowers to decorate the dish. Merge borage tomatoes, stir and sauté for 4-5 minutes.

Borage Orecchiette with tomatoes and almonds step 5

step 5

Chop the almonds coarsely and add to the sauce.

Borage Orecchiette with tomatoes and almonds step 6

step 6

Scola orecchiette al dente, season with the tasty sauce and sauté for a few minutes. Season with salt and pepper and serve garnished each plate with some borage flower are edible

Borage Orecchiette with tomatoes and almonds step 7

step 7

And finally a sprinkling of chopped almonds.

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