Orecchiette with Arugula and Tomato 

Orecchiette with Arugula and Tomato

(0)

Calories:0 kcal
Difficulty:easy
Preparation:30 min
Ready in:30 min
Vegetable
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Ingredients

For servings

400 gramsOrecchiette pasta
250 gramswhite Beans canned
1 bunchArugula
4Tomatoes
1Onion
1Garlic clove
3 tablespoonsOlive oil
0.13 litersBroth
2 tablespoonsBreadcrumbs
30 gramsButter
50 gramsgrated Parmesan

Directions

1 Cook the orecchiette in boiling salted water until al dente. Drain the beans. Rinse and dry the arugula, then remove the hard stems. Slice a shallow "X" in the tomato. Blanch in boiling water, then remove. Peel, quarter and remove the seeds. Peel and finely chop the onion.
2 Heat the olive oil in a pan, and sauté the onions. Pas the garlic through a press, then add to the onions. Mix in the tomatoes and the broth, and simmer for 5 minutes. Add the arugula and cook until wilted.
3 Add the white beans to the sauce, then heat briefly. Toast the breadcrumbs in the butter until golden brown. Divide the pasta onto 4 plates, then top with the sauce. Garnish the plates with the toasted breadcrumbs and parmesan cheese.
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