Torti

Torti aux épinards et aux tomates séchées

Ingredients

4
25min
  • 400g of Panzani Torti
  • 8 sun-dried tomatoes
  • 2 tbsp of oil
  • 1 kg fresh spinach
  • 1 Pinch of paprika
  • Pepper
pasta

Preparations steps

  • 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.

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