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Ruppolo Spaghetti





500 oz


6 unit

Cherry tomatoes

600 oz


2 wedges

Extra virgin olive oil

3 spoons

Iodized salt

to taste


to taste

first courses from Italy - Sicilia

Ruppolo Spaghetti

Ruppolo Spaghetti

vegan with gluten high in potassium

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Ruppolo Spaghetti

Artichokes dressed as warriors and burnished as pomegranate (with violet leaf, with thorns), red bowls (ripe and fleshy) and artisan pasta (bronze drawn, slow drying).

Ruppolo Spaghetti step 1

step 1

Clean the artichokes by removing the toughest external leaves and the internal beard. Then slice them thinly and let them cook on a slow fire in 3 tablespoons of oil until they come to dissolve.

Ruppolo Spaghetti step 2

step 2

At this point add the peeled and cubed tomatoes that you will slaughter with a fork on the bottom of the frying pan.

Ruppolo Spaghetti step 3

step 3

Mix, combine the garlic you will remove, and the basil.

Ruppolo Spaghetti step 4

step 4

Cook for a few more minutes, adjust the salt and pepper and season with the spaghetti sauce that you have drained well to the tooth.

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