Torti
Torti aux épinards et aux tomates séchées
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400g of Panzani Torti
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8 sun-dried tomatoes
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2 tbsp of oil
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1 kg fresh spinach
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1 Pinch of paprika
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Pepper
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1. Cut tomatoes into very thin strips, pepper and season with paprika. Add 2 tablespoons of oil.
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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.
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3. Mix together with the spiced tomatoes and serve.
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