Lemon shells
Instructions
Scald, Peel and cut the tomatoes into pieces.
Put them in a pan with oil, crushed garlic, chopped Rosemary, the nut, a little salt and pepper.
Cook over high heat for 10 minutes.
Whisk the sauce and add the lemon juice and grated grana.
Put on the fire for a few minutes.
Boil pasta al dente, drain and pour into the pan of sauce.
Bring seasoning stirring well and serve.
Ingredients and dosing for 4 persons
- 400 g of type pasta shells
- 500 g of ripe tomatoes
- 1 nut
- 2 tablespoons of olive oil
- 2 cloves of garlic
- 1 lemon
- Rosemary
- 50 g of grated pecorino cheese
- Salt
- Pepper