Pasta in broth of sundried tomatoes

Name: pasta in broth of sundried tomatoes
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 bag Sun dried tomatoes 100 g; 1 tablespoon dried oregano; 1 business suit mezzelune giganti with buffalo mozzarella and tomato (pasta, 250 g); 1 bag fresh leaf spinach 450 g; 1 bag garlic rolls pan con ajo, 150 g; 1 Scale skip complete Italian 250 g

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).

Ingredients

Directions

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..