Trenette with arzilla
Trenette with arzilla
Trenette with arzilla
5
1
Stefano Moraschini
In a saucepan, Brown the garlic and parsley, then dorarvi the fish, remove the garlic and add the crushed tomatoes; Add salt, pepper and bring to boiling.
Boil the trenette al dente and finish cooking in the sauce, using a bit of cooking water.
Finished with fresh basil.
Calories calculation
Calories amount per person:
482
Ingredients and dosing for 4 persons
License
This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com
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