Pennette in salad

Pennette in salad
Pennette in salad 5 1 Stefano Moraschini

Instructions

2_03066 PENNETTE SPRING SALAD 6 PEOPLE INGREDIENTS 500 g pennette, 700 g of chopped tomatoes without seeds, 150 g cream, thyme, marjoram, basil, Sage, Rosemary, 40 g of olive oil, 250 g of chopped tuna, 100 g fresh ricotta, salt, pepper.

PROCESS Chopped herbs and put them aside.

Cook the tomatoes for about 10 minutes, sprinkle the pretzels and pepateli.

Pour the sauce into a bowl, add the cream and the chopped aromatic.

Drain the pasta, pour into a baking dish, dress with the sauce, add the tuna and spread the ricotta passed to masher, mix well and serve it cold.

Pennette in salad

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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