Bucatini with cabbage
Instructions
Clean and wash the cabbage.
Cut it into strips and sbollentarla for 10 minutes in boiling salted water.
Pour the bucatini in same pot and cooking them.
Slicing the veil the onion and FRY in oil, then add tomatoes, anchovy paste, pepper and salt and bake covered.
Drain the bucatini and the cabbage and toss with the sauce mixture, stir well before serving.
Ingredients and dosing for 4 persons
- 400 g of type pasta bucatini
- 800 g of cabbage
- 1 onion
- 6 peeled tomatoes
- 1 tablespoon of anchovy paste
- Olive oil
- Salt
- Pepper