The other day I bought fresh trofie pasta, but I did not want to dress them with the usual pesto …. What a bore!!
This sauce, instead, was a nice finding and a welcome novelty.
Ingredients
150 gr.
bacon cubes
a net of clams
a bunch of parsley
a spoon of tomato puree
2 cloves
of garlic, a teaspoon of paprika, half of salt and pepper
extra virgin olive oil, half a glass of white wine.
Instructions
Brown the bacon in a frying pan. When it starts to darken turn off the heat. In another pan, open the clams with garlic, oil, wine, parsley, paprika, tomato puree parsley, salt and pepper. When all open, turn off the heat. Cook the trofie in salted boiling water. Meanwhile, stir the clams and bacon over low heat by adding a few tablespoons of the pasta cooking water. When trofie are ready, sauté with clams and bacon.
Drain the pastain a colander over a large bowl, reserving some of the cooking water. If you love pasta as much as we do in our home then you must try this pasta dish, the combo of flavours are amazing
Add remaining half of bacon (cooked anddrained of fat). In the mean time bring a large pot of water to boil, add pastaand cook it according to instructions
Add the pastaand stir until it is well coated in the creamy tomato sauce. As with most good pasta dishes, you can really substitute pretty liberally and it will still taste fine
drainandrinse under cold water. Bring a large pot of salted water to a boil. Add the steak, bell pepper, green beans andbacon to the bowl with the pasta
Pumpkin is a popular filler for pasta this time of year but instead of making my own pasta, I decided to make a pastasauceincorporating the flavors of pumpkin, mascarpone cheese, sage, and onion with chives and toasted walnuts for garnish
In a large pot of boiling salted water, cook pastaaccording to package instructions. Pinterest, Twitter, Instagram, Tumbler, Google+ and Facebook users, you are welcome to “pin” photos
Add the pastaand cook according to package directions. In a large bowl, slowly add the feta yogurt sauce to the pasta (adding it too quickly might cause the sauce to curdle
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