Ingredients
-
300 g Penne Pasta
-
3 large fleshy Tomatoes
-
50 g Arugula
-
bunch of green Basil
-
12 marinated Anchovy
-
2 tbsp grated Parmesan Cheese
-
3 cloves of Garlic
-
4 tbsp Olive Oil
Directions
Steps
|
1
Done
|
The anchovies are washed with warm water and dry with paper towels. Garlic to clean, chop and mix with olive oil. Boil Penne according to instructions on the package, discard in a colander. To put in a large bowl, mix with garlic butter, allow to cool. |
|
2
Done
|
On the tomatoes make cross-cuts on top, lower them for 30 seconds. in boiling water, then rinse with cold water and remove the skin. Cut each tomato into 8 pieces and remove the seeds. |
|
3
Done
|
Rucola and Basil wash, dry. Basil disassemble on the leaves. Some small leaves aside for decoration, coarsely chop the remaining. Also chop the rocket leaves. |
|
4
Done
|
Add the cooled Penne herbs, anchovy fillets and tomatoes. Mix and lay heaped on the dish. Sprinkle with grated cheese. Garnish with Basil leaves. |
