Pasta in broth of sundried tomatoes
A tasty Italian recipe. The vegetarian main course contains the following ingredients: sundried tomatoes (100 g), dried oregano, mezzelune giganti (with buffalo mozzarella and tomato (pasta, 250 g)), fresh leaf spinach (450 g), garlic bread rolls (pan con ajo, 150 g) and turn complete Italian (250 g).
Make the stock by gently heating the tomatoes and oregano for 20 minutes in approx.
1.5 liters of water with some salt.
After 15 minutes prepare mezzelune according to directions on packaging.
Bring water to the boil in another pan.
Add spinach and drain after half a min.
Remove tomatoes with skimmer from broth and cut into strips.
Spread pasta, spinach and tomato strips alternately over 4 deep plates.
Pour small broth per person through sieve on the plate.
Season the taste with freshly ground pepper.
3 garlic buns per person on broth float and put other rolls on the table.
Italian salad in a trough and serve with pasta in broth..
Blogs that might be interesting
60 minMain dishchicken roll, peanut oil, butter, fresh thyme, White wine, cider, poultry feast, chicken bouillon, red apple, cooking cream,chicken roulade with apple and thyme
20 minMain dishonion, garlic, fresh celery, fresh pink prawn, minced beef, ground cumin, Ketoembar ground coriander, sunflower oil, ketjapmarinademanis, lemon juice, sambal oelek, tap water,indonesian meatballs with spicy gravy
20 minMain disholive oil, potato slices, fresh parsley, flour, tilapia fillet, bunch onions, snow peas, tartar sauce,crispy tilapia with snow peas
25 minMain dishunpolished rice, String Beans, chicken tenderloins, La Chinata smoked paprika, traditional olive oil, tomatoes, dried oregano,brown rice with grilled chicken tenderloins