Pasta penne al arabyata

Photo: Fornetto restaurant press service archive
Penne240 gramsPuree (from tomatoes with basil)800 gramsGarlic80 gramsChili pepper)20 gramsExtra virgin olive oil40 gramsTomatoes (skinned)300 gramsParsley (chopped)20 gramsSugar5 gramsSea food salt10 grams
  • Servings:
  • Preparation time:10 minutes
  • Cooking time:20 minutes
  • Flow temperature:Hot dish
  • Processing Type:Cooking
  • Kitchen:Italian
  • Occasion:Everyday
  • Season:year round

In fact, this classic dish of Italian cuisine was invented only at the beginning of the 20th century as another alternative to the famous pasta. FORNETTO cafe-pizzeria chef Andrei Ivanov tells how to cook a popular Italian dish.

Cooking method:

Boil the paste in salted water according to the instructions (up to the state of aldente).

In olive oil, fry finely chopped "chilli" pepper and garlic until golden brown. Add chopped large tomatoes and store them slightly.Next, add the tomato puree and evaporate to half, add salt and sugar (to taste), and at the end add more chopped parsley and boiled in salted water to the condition of the aldente penne, mix and put in portions on plates.

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