Paccheri pasta with crudaiola sauce

chef

Leonardo Pellacani

Other 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.

Cookie policy

This website uses technical cookies, which are necessary for its operation. Moreover, with users’ prior consent, it also uses statistical cookies to measure their interaction within the website. For more information on their use, please read the cookie policy.