Scented garden butterflies
Instructions
03553 BUTTERFLIES to the Garden PERFUMES 4 PEOPLE 350 g INGREDIENTS of butterflies, two cloves of garlic, 2 tablespoons chopped herbs (Rosemary, Sage, chives, oregano), extra virgin olive oil, 200 grams of tomato sauce, 30 g of grated Parmesan.
In a large skillet Sauté garlic, finely chopped, with a spoonful of oil, then add the chopped herbs; stir for a few seconds over high heat and add the tomato sauce; Add salt and pepper and cook for about 15 minutes over low heat.
Separately, Cook the farfalle in salted water.
Al dente drain and let them jump for a few moments with the gravy to open flame.