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Pasta

Parpadelle is a classic Italian favourite of mine, beautiful, slithery, wide ribbons of large, broad, flat pasta noodles. Similar to wide fettuccine, it goes great with rich sauces, especially those with a tomato base like such as this recipe using another Italian classic, sun dried tomatoes.

Cooking time: 25 mins
Preparation time: 10 mins
Serves: 4
Vegetarian: No

Ingredients:

  • 6 tablespoons Chefs Brigade olive oil
  • 4 cloves garlic, peeled and finely sliced
  • 75g pine nuts
  • ½ teaspoon dried chilli, crumbled
  • 400g chopped tomatoes
  • 50g Merchant Gourmet Sun Dried Tomatoes in Oil, roughly chopped
  • handful of basil leaves, roughly torn
  • ground black pepper
  • Parpadelle pasta noodle to accompany

How to cook it:

  1. Heat a pan, add the olive oil, then add the garlic and fry on a very low heat. Add the pinenuts and dried chilli, continue cooking for 2 minutes
  2. Add the can of chopped tomatoes, Merchant Gourmet Sun Dried Tomatoes and 400ml water then cook for 20 –25 minutes
  3. Cook the pasta according to the packet instructions. Drain and add to the sauce. Toss together, season with plenty of black pepper and add the basil leaves just before serving
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