Pennette with peppers
Instructions
Blend the peppers with tomato, a sprig of Basil and 3 tablespoons oil.
Add salt.
Boil the pennette, drain and pass it under cold water.
Coat with the sauce, the Parmesan cheese to chopped Basil flakes, frozen fillets with almonds and ground pepper.
Ingredients and dosing for 4 persons
- 300 g of type pasta pennette
- 2 peppers in olive oil
- 2 sundried tomatoes in olive oil
- 100 g of grana
- 30 g of almond fillets
- Basil
- 3 tablespoons of olive oil
- Salt
- Minced 1 of pepper