|Category||SALUMI - SALAMI|
|More items available upon order||yes|
PACCHERI WITH SPIANATA CALABRA
500 gr Paccheri pasta
810 gr Extra virgin olive oil
3 Tropea (red) onions
4 slices of Spianata Calabra (1 cm / 0.3 in), subsequently diced
8 Peeled tomatoes
80 gr Tomato paste
Fresh basil or parsley
85 gr Sheep's ricotta
Boil the paccheri al dente. Meanwhile, mince the basil (or parsley) and chop the onions. Melt the ricotta with a small amount of hot water and add pepper as required. In a frying pan heat the oil and sweat the chopped onions (keeping the heat low to avoid burning). Add the peeled tomatoes (crushing them with a fork), the spianata calabra and the tomato paste. Last, mix the crushed parsley in.
Add the drained pasta, stir and serve.
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