Pennette in salad
Instructions
2_03066 PENNETTE SPRING SALAD 6 PEOPLE INGREDIENTS 500 g pennette, 700 g of chopped tomatoes without seeds, 150 g cream, thyme, marjoram, basil, Sage, Rosemary, 40 g of olive oil, 250 g of chopped tuna, 100 g fresh ricotta, salt, pepper.
PROCESS Chopped herbs and put them aside.
Cook the tomatoes for about 10 minutes, sprinkle the pretzels and pepateli.
Pour the sauce into a bowl, add the cream and the chopped aromatic.
Drain the pasta, pour into a baking dish, dress with the sauce, add the tuna and spread the ricotta passed to masher, mix well and serve it cold.