Tumami rigatoni with fennel and zucchini. #shorts

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Издатель
Tumami by Alice available at @st_ali in store and online

Ingredients

- 4 cloves of garlic, crushed
- 1 head of fennel, sliced thin and preserve the fennel fronds for garnish
- 1 zucchini, sliced into 3cm batons
- 3 tbsp of good-quality olive oil
- 1 packet of pasta (your choice)
- 2 heaped tsp of Tumami
- 200ml white wine
- 50g ricotta

Method

1. In a heavy-based pot, heat the olive oil and sauté the fennel with the garlic.
2. While that's cooking, cook your pasta to the pack instructions.
3. Once the fennel starts to develop some colour (should take around 5 minutes) add zucchini and continue to sauté for 3-4 minutes.
4. Add the Tumami and once it's incorporated well, deglaze the whole pan with your wine.
5. Add your cooked pasta to the pan along with roughly half a cup of the pasta cooking water. Stir this well before serving.
6. Garnish with the fennel fronds and ricotta, and finish with a good drizzle of olive oil.
7. Enjoy!
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