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!
You might also like
Cannelloni végétariens aux olives et à la feta
Lasagne
Make recipe
Chifferini à la sauge et Pancetta
Chifferini
Make recipe
