Buon appetito!
Farfalle with datterini tomatoes
Italy with tomato
made by Harry Belmans
Credits: Photos by Heikki Verdurme
Ingredients
4 persons
- 1 jar ELVEA Peeled Yellow Datterini Tomatoes (Maestro's Selection)
- 1 horse riding
- 1 dl olive oil
- pepper
- salt
- 400 grams farfalle
- 100 grams truffle cheese
- oregano
Preparation
-
1
Finely chop the red onion and sauté them in a little olive oil.
-
2
Sauté briefly and add the tomatoes.
-
3
Season with salt and pepper.
-
4
Cook the pasta in salted water.
-
5
Drain and stir the pasta into the tomatoes along with 2 tablespoons of the pasta water.
-
6
Grate the cheese over the pasta and finish with oregano.
