Rigatoni al taleggio
Instructions
Remove the crust from the taleggio cheese and cut into cubes, cut into pieces or sliced olives and raw garlic and put everything into a large bowl (or bowl) along with the olive oil.
While the pasta is cooking with a fork, mash the cheese, olives and garlic in the oil until you get an amalgamation more or less homogeneous.
Drain the pasta when it is cooked and pour on sauce turning several times so that the cheese melting the season evenly.
Serve quickly in the table accompanying it preferably with dry white wine and fresh.
Ingredients and dosing for 5 persons
- 250 g of taleggio cheese
- 15 pitted olives
- 1 clove of garlic
- 2 tablespoons of olive oil extra virgin
- 500 g of type pasta rigatoni