Capellini
Capellini à l'ail rôti
-
400g of Panzani Capellini
-
2 heads of fresh garlic
-
6 tbsp of oil
-
1. Separate the garlic heads into cloves and peel.
-
2. Cut the biggest ones in half.
-
3. Heat 4 tablespoons of oil and roast the garlic: it should be golden and crisp.
-
4. Meanwhile, cook the Capellini until 'al dente' in boiling water and drain.
-
5. Drizzle the remaining oil over it evenly, and then arrange onto plates.
-
6. Add a little garlic and parmesan and serve immediately.
-
For a vegetarian dish, the Bolognese sauce can be replaced with another, meatless Panzani sauce!
Vous aimerez aussi
Spaghetti estivaux aux tomates, olives et basilic
Spaghetti
Cuisiner
Salade de Farfalle aux jeunes épinards et aux lardons
Farfalle
Cuisiner
Spaghetti au pesto et au basilic
Spaghetti
Cuisiner
Spaghetti Amatriciana
Spaghetti
Cuisiner
