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Designed by Aaron Burni
Production of fresh egg pasta and gnocchi

Production of fresh egg pasta and gnocchi

Strozzapreti with arugula

For 4 persons. Preparation: 15 minutes. Cooking time: 30 minutes.

  • 500 g cleaned and washed arugula
  • 350 g strozzapreti
  • 4 tablespoons extra virgin olive oil
  • 2 cloves of minced garlic
  • 80 g grated Parmesan cheese
  • 6 tablespoons of tomato sauce
  • salt

Boil salted water in a deep pan. Add arugula and after 5 minutes pasta. Heat oil and garlic in another pan. When strozzapreti are cooked al dente, drain them together with arugula. Then put them in the pan with oil and garlic and mix for a minute, add a tablespoon of water and cook for a little while. Put away from the fire, add Parmesan cheese and tomato sauce. Mix again and serve.