Spaghettoni with autumn cream and breadcrumbs

095 Views
 
MASTERY Level
30 min
096 Views
 
MASTERY Level
4 People
30 min
INGREDIENTS for 4 people

11.5 oz Spaghettoni

7 oz  savoy cabbage

1 leek

5 oz Barilla Tomato and Basil sauce

2 anchovy fillets in olive oil

4 tbsp breadcrumbs

fresh parsley

extra virgin olive oil

Salt, pepper

Preparation

Wash and slice the savoy cabbage leaves.

Cut the leek and braise both vegetables in a pan with some hot water and extra virgin olive oil.

Add the Tomato and Basil sauce.

Blend in a mixer until obtaining a creamy texture.

 

In a non-stick pan, heat up the extra virgin olive oil with the garlic clove, add

the anchovy fillets and make sure they are thoroughly melted. Add the parsley and the toast the breadcrumbs.

Boil the pasta, drain and toss with the cabbage cream.

Sprinkle with the flavored breadcrumbs and serve.

Fall Dairy free Dry Eggs free Long
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