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- 1/2 kg. Pasta Farfalle
- 4 medium size Zucchini
- 1/2 kg. can of peeled tomatoes
- 6 cloves of garlic
- 2 tbs. of soft goat cheese
- 3 tbs. of olive oil
- Salt & Black Pepper
- 1 cube of meat or chicken stock
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Farfalle
Farfalle are a type of pasta. Commonly known as "bow-tie pasta", the name is derived from the Italian word farfalla (butterfly).[1] The "e" at the end of the word is the Italian feminine plural ending, making the meaning of the word "butterflies".
Source: wikipedia.com |
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Adnan's Kitchen |
Farfalle Primavera
(Shell pasta with tuna and zucchini) |
- Dice the two Zucchini and fry them in the olive oil until soft and brownish.
Remove them and put them aside.
- Chop garlic cloves very finely and fry in the same oil of the
zucchini.
- Chop the tomatoes and add to garlic and allow to cook adding the cube and
black pepper until sauce turns thick and done.
- Boil the pasta in a large quantity of water al dente, then strain.
- Drop the farfalle into the sauce and turn on fire for 2-3 minutes until
the sauce is almost absorbed.
- Serve in a terra cotta serving plate by arranging first the fried zucchini
at the bottom, then pour out the pasta with the sauce on top
- Finally place the goat cheese on top
- At table mix well and serve hot.
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