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Ribbon pasta with tomato and Gorgonzola sauce

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Ingredients for 2 servings:

  • 1 stalk(s) leek
  • 3 tomatoes
  • 125 ml cream
  • 50g Gorgonzola
  • 250 g tagliatelle, green
  • 1 tbsp olive oil
  • salt and pepper
  • basil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Halve the leek lengthwise and slice into strips. Chop the tomatoes and sauté in olive oil. Sauté both in their own juices. When the vegetables are soft, add the cream and season with salt, pepper, and basil. Reduce the heat to low! Finally, add the Gorgonzola and let it melt. Serve with green tagliatelle (freshly cooked al dente).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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