Rigatoni with cherry tomatoes, broccoli and salty nazionale
Instructions
Cook chopped tomatoes in a pan with oil and salt, then add the previously blanched and chopped broccoli.
Season with the pepper crusco, julienne condirvi the drained rigatoni al dente.
Whisk the ricotta salata.
Ingredients and dosing for 4 persons
- 200 g of type pasta rigatoni
- 100 g of broccoli
- 150 g of cherry tomatoes
- 100 g of ricotta salata
- 2 crunchy local peppers
- Olive oil
- Salt