Paccheri pasta with crudaiola sauce
Leonardo Pellacani
Menù Ingredients
500 g. Paccheri pasta
q.s. Pecorino cheese
2 Garlic cloves
q.s. FResh basil
q.s. Salt
Serve 6
In a pot with boiling salted water cook the paccheri until al dente. Meanwhile, in a saucepan, with evoo brown two cloves of garlic; after a couple of minutes, remove them from the saucepan and pour in the Crudaiola sauce. Drain the paccheri and sauté them for few minutes with the sauce. Garnish with grated pecorino and fresh basil.
Utilizzare Pasta riportante in etichetta la dicitura senza glutine.
