- 1 pack of Penne Rigate
- 300 g peas
- 4 kg of olive oil
- 1 dry onion
- 2-3 fresh onions
- 1 leek
- 1 head broccoli head cut into small tassels
- 1 carrot grated
- 2 packs of Arabiata sauce
- 200 g uncooked cheese cut into small frames
- 2 slices of stale bread without crown
- 4 ounces of almond tree
- 1 tsp chopped parsley
- a little olive oil for the pan
How to make?
For Penne Rigate with Arabiata sauce, clean the broccoli and cut it into small tassels in bite size. In a saucepan, warm the olive oil and saute lightly without taking on the dried onion, leek and fresh onions for 3-4. Add carrot and peas.
We fill water equal to half-covering the materials. Let them boil for 15 ‘on a low heat with the pot covered. Add the sauce Arabiata simmer for 5 ‘. Preheat the oven to 200 ‘.
Boil the pens in salted water. We drain them.
Put them in a small greased baking dish. Pour with the sauce and mix lightly to go everywhere. Add the crispy cheese cut into small frames.
We grind bread and almond and parsley in the blender.
Sprinkle all over the surface. Bake for 15 ‘until the surface is light crust. Serve immediately.
For seafood lovers, try this amazing recipe with quinces:
Spaghetti with quinces