Recipe
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Pasta with Tomato Sauce and Provolone
| <% 'ADV_ORGANIZER 1.0 | formato, categoria, base, altezza, unico, disposizione, voto, dove, numero,tipo,refresh,output response.write(organize_adv(0,categoria,120,240,,,10,,1,1,1,)) %> | Ingredients (per 4 person) 20 cherry tomatoes, a (5 or 6 each), butter, oil, salt, a clove of garlic, capers, provolone and 280g of pasta (about 70g each). |
Conduct recipe
Put boiling water in a pot, meanwhile, after having washed the tomatoes, cut them in half and have them sauté with capers in a pan in which you have previously put a little butter, oil and a clove of garlic. When the water boils and put salt to cook pasta, the tomatoes will be ready when the skin has been "wrinkled". Cotta pasta, once it has drained, pour in the pan that you cooked the tomatoes and capers, then grated over the provolone and turn until the sauce is well distributed.
Proposal by: Giulia
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