Monococcum spelt tagliatelle with olives, baby tomatoes and stracciatella
Ingredients:
- 320 g BioEssenza monococcum spelt tagliatelle
- 600 g courgettes
- 100 g pitted black olives
- 100 g pachino tomatoes
- 150 g buffalo stracciatella
- a few sprigs of fresh thyme
- 3 dessertspoons of extra-virgin olive oil
- half a glass of vegetable stock
- 2 cloves of garlic
- a pinch of chilli powder
- a pinch of salt
- a pinch of black pepper
Preparazione:
Pre-heat the oven to 120°C. Put the tomatoes, olives, thyme, and garlic on an oven tray lined with parchment and drizzle over a little oil. Bake for 20 minutes. Slice the courgettes finely using a mandoline. Put a clove of garlic, the parsley, chilli and courgettes into a frying pan and dry fry over a high heat for 10 minutes (while the pasta is cooking). Add a little stock if necessary. Put a large pan of water on to boil for the pasta. When it boils, cook the pasta for the time given on the packet. Drain the pasta al dente and pour it into the frying pan with the courgettes, adding vegetable stock to soften if necessary. Meanwhile, take the tomatoes out of the oven, add them to the pasta and dress, tossing well to mix. Serve topped with a little stracciatella on each portion.
DIFFICULTY: EASY
PREPARATION TIME: 20 MINUTES
COOKING TIME: 50 MINUTES
PORTIONS SERVES 4
