Agnolotti with quick tomato and basil sauce Recipe
Ingredients
625g packet fresh ricotta and spinach agnolotti
1/3 cup olive oil
1 brown onion, finely chopped
250g cherry tomatoes, halved
2 garlic cloves, thinly sliced
1/2 cup grated parmesan
1/3 cup pitted kalamata olives, thickly sliced
1/3 cup roughly chopped fresh basil leaves
Extra grated parmesan, to serve
Agnolotti with quick tomato and basil sauce Recipe
Method
Step 1
Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain.
Step 2
Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes until softened and golden. Add tomatoes and garlic. Cook, stirring, for 2 minutes until tomatoes start to soften.
Step 3
Add pasta, parmesan, olives and basil to pan. Gently toss to combine. Season. Serve sprinkled with extra parmesan.
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