Rigatoni alla campagnola
Instructions
In a fry pan with 4 tablespoons of olive oil, the onion peeled and minced and diced bacon.
Once they are browned, add the courgettes, check, washed and cut into chunks.
Stir for a few minutes, then add the parsley and tomatoes, peeled and chopped.
Add salt and cook with lid for 20 minutes.
Cook pasta al dente, put it into a serving dish and serve with 1 knob of butter, prepared sauce and grated grana.
Ingredients and dosing for 4 persons
- 400 g of type rigatoni pasta
- 50 g of bacon (sliced 50 g)
- 2 zucchini
- 4 ripe tomatoes
- Parsley
- 1/2 onion
- 4 tablespoons of olive oil
- 1 walnut butter
- Grated parmesan cheese
- Salt