Torti
Torti aux épinards et aux tomates séchées
-
400g of Panzani Torti
-
8 sun-dried tomatoes
-
2 tbsp of oil
-
1 kg fresh spinach
-
1 Pinch of paprika
-
Pepper
-
1. Cut tomatoes into very thin strips, pepper and season with paprika. Add 2 tablespoons of oil.
-
2. Cook the pasta until "al dente" on high boil. Throw the spinach in with it just before draining. Allow to cook for 1 more minute and then drain.
-
3. Mix together with the spiced tomatoes and serve.
Vous aimerez aussi
Salade de Penne Rigate, haricots et artichaut
Penne Rigate
Cuisiner
Cannelloni aux épinards, à la ricotta et aux pignons de pin
Lasagne
Cuisiner
Farfalle d'été au melon et à la mozzarella
Farfalle
Cuisiner