Buon appetito!
Pappardelle with spinach and datterini tomatoes
Italy with tomato
made by Harry Belmans
Credits: Photos by Heikki Verdurme
Ingredients
4 persons
- 1 jar ELVEA Peeled Red Datterini Tomatoes
- 150 grams spinach
- 2 cloves garlic
- tablespoon of olive oil
- Sage leaf
- 75 grams toasted pine nuts
- 100 grams Taggiasca olives
- 600 grams of pappardelle
- pepper
- salt
- 120 grams pecorino
Preparation
-
1
Wash the spinach and let it drain well.
-
2
Mince the garlic.
-
3
Sauté the garlic in a little olive oil.
-
4
Add the tomatoes and sauté them briefly.
-
5
Stir the spinach through this and let it wilt.
-
6
Finely chop the sage and add it along with the pine nuts and olives.
-
7
Meanwhile, cook the pappardelle al dente in salted water.
-
8
Strain and stir into the garnish.
-
9
Season with pepper and salt. Finish with pecorino and serve.
Buon appetito!
