Garganelli with dorati tomatoes and artichokes artichokes


Diego Ponzoni

For 6 people

Cook the garganelli pasta in boiling salted water until al dente. In the meantime ,in a pan, warm up the cheese cream sacue  together with the artichoke  sauce, then add in the pancetta cut into julienne and the Dorati tomatoes, if necessary add a spoon of  pasta cooking water. Drain the garganelli and toss it with the sauce. Finish off with chopped parsley and grated parmigiano.


Utilizzare Pasta riportante in etichetta la dicitura senza glutine.