Rosemary butterflies
Instructions
Blanch the tomatoes for a few minutes.
Drain, peel them, remove the seeds and cut into small pieces.
Wash Rosemary and peel the garlic, chop with Rosemary needles.
In saucepan bring 1, cold, 3 tablespoons oil, and chopped tomatoes and cook for 20 minutes, add salt and pepper.
Off the heat add the cream and mix.
Put on the fire for 5 minutes over low heat.
Cook pasta al dente, season it with the sauce and sprinkle with Parmesan.
Ingredients and dosing for 4 persons
- 400 g of type paste butterflies
- 3 cloves of garlic
- 4 sprigs of rosemary
- 200 g of cream
- 600 g of perini tomatoes
- Grated parmesan cheese
- 3 tablespoons of olive oil
- Salt
- Pepper