Farfalle with sun dried cherry tomatoes – Pasta recipe

Farfalle with sun dried cherry tomatoes - Pasta recipe
Farfalle with sun dried cherry tomatoes – Pasta recipe

Ingredients:

  • 360 g farfalle,
  • 100 g Agriblea organic sun dried cherry tomatoes,
  • 3 olive full tablespoons,
  • 2 capper flowers full tablespoons,
  • 50 g coarsely minced hazelnuts,
  • 1 garlic clove,
  • Extra virgin olive oil,
  • Fresh basil, salt,
  • dried hot pepper.

Directions:

Cook the pasta. In the meanwhile, heat oil, garlic and   dried hot pepper cut in small pieces in a large pan; then put the garlic away and turn off the heat.

Three minutes before pasta is ready, add into its water the sun dried cherry tomatoes to let them become softer. Strain the farfalle and tomatoes, then pour them immediately into the pan containing the oil and dried hot pepper.

Turn on the heat again and add olives and capper flowers.

Serve onto dishes and dust with the minced hazelnuts and some fresh basil leaves.

This recipe for Agriblea was made by: Barbara Torresan – http://www.chez-babs.com