Mafaldine with tomato sauce
Italian cuisine
35 Minutes
595 Calories
You will need:
500 g pasta Mafaldine
6-8 large cherry tomatoes - POMI
150 g of butter
2 cloves of garlic
Peel half a lemon
Parsley
salt
Finely chop or grate tomatoes, boil them in a deep pan for 2 minutes and add cold butter. Wait until the butter melts and after 5 minutes when it boils, stir for a while on low heat. Add salt.
At the same time, add salt to the boiling water and cook the paste. In 10-12 minutes, Mafaldine will be ready (Al dente). Add 1 cup or more of the paste stock to the tomato sauce and bring to a boil. Try not to make it too thick, not too watery.
Meanwhile, finely chop the garlic, parsley and lemon peel.
Pour the cooked pasta into the tomato sauce, mix well and then add the chopped parsley, garlic and lemon zest. Stir well again.
When serving, sprinkle some parsley and grate Parmesan
500 g pasta Mafaldine
6-8 large cherry tomatoes - POMI
150 g of butter
2 cloves of garlic
Peel half a lemon
Parsley
salt
Finely chop or grate tomatoes, boil them in a deep pan for 2 minutes and add cold butter. Wait until the butter melts and after 5 minutes when it boils, stir for a while on low heat. Add salt.
At the same time, add salt to the boiling water and cook the paste. In 10-12 minutes, Mafaldine will be ready (Al dente). Add 1 cup or more of the paste stock to the tomato sauce and bring to a boil. Try not to make it too thick, not too watery.
Meanwhile, finely chop the garlic, parsley and lemon peel.
Pour the cooked pasta into the tomato sauce, mix well and then add the chopped parsley, garlic and lemon zest. Stir well again.
When serving, sprinkle some parsley and grate Parmesan