Pasta all’ortolana
Pasta all’ortolana
BUYPreparations
• First of all, brown the chopped white onion with oil and once golden,
add the Petti chopped Tomatoes and the basil and cook it for about 10
minutes;
• Season it with salt and black pepper;
• Cut the vegetables into small cubes, season them with salt and the extra
virgin olive oil and cook them in the oven at 180° for about 15 minutes;
• In the meantime, cook the pasta in boiling salted water, drain “al dente”
and stir-fry it with vegetables and Petti Chopped Tomatoes;
• Serve it with grated salted ricotta.
add the Petti chopped Tomatoes and the basil and cook it for about 10
minutes;
• Season it with salt and black pepper;
• Cut the vegetables into small cubes, season them with salt and the extra
virgin olive oil and cook them in the oven at 180° for about 15 minutes;
• In the meantime, cook the pasta in boiling salted water, drain “al dente”
and stir-fry it with vegetables and Petti Chopped Tomatoes;
• Serve it with grated salted ricotta.
Ingredients
• Fusilli pasta, 200g;
• White onion, ½;
• Petti Chopped Tomatoes, 400g;
• Aubergine, 1;
• Courgette, 1;
• Yellow pepper, ½;
• Basil;
• Salted ricotta;
• Extra virgin olive oil;
• Salt and black pepper.
• White onion, ½;
• Petti Chopped Tomatoes, 400g;
• Aubergine, 1;
• Courgette, 1;
• Yellow pepper, ½;
• Basil;
• Salted ricotta;
• Extra virgin olive oil;
• Salt and black pepper.
