Bavette with parsley
Instructions
In a pan take heat a glass of olive oil, add two cloves of finely chopped garlic and let them cook to moderate heat until nicely Golden.
At this point add the fried parsley and basil, chopped fine reduced, and season all together for a minute, stirring with a wooden spoon.
Bring to the boil a saucepan full of salted water, plunge the bavette and let them boil until al dente, then drain and put them in the pan with the sauce.
Mix thoroughly and let stand for a few seconds, then serve.
Ingredients and dosing for 4 persons
- 300 g of type pasta tips
- 2 cloves of garlic
- 1 glass of olive oil
- Salt
- 1 handful of parsley and basil