John Myers
Ingredients for 4 servings:
- 1 tbsp olive oil
- 1 m.-sized onion(s)
- 1 clove(s) garlic
- 1 can of chopped tomatoes or 500g fresh tomatoes
- 150 g cream cheese
- 200 g nuts (hazelnuts, walnuts, pine nuts), chopped
- 2 small chili peppers
- salt and pepper
- basil leaves
- 400 g mini penne rigate
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
vegetarian
For the sauce, peel the onion and dice it into small cubes. Add the oil to a pot and gently sauté the onions. Peel and finely chop the garlic or press it through a garlic press, then add it. Pour in the chopped tomatoes and let them simmer slightly. (Peel and chop fresh tomatoes into small pieces, then proceed in the same way.) Add the cream cheese and stir the sauce until smooth. Chop the nuts, chop them with a hand blender or a knife, and add them. Crumble the chili peppers between your fingers (careful! Wash your hands thoroughly afterwards or use rubber gloves). Season the sauce with salt and pepper. Wash and chop the basil, and add it, setting aside a few leaves for garnish. Simmer the sauce on low heat and check for tenderness. Cook the pasta according to the package instructions, check for doneness, and then drain. Add the pasta to the sauce, mix everything together, and serve. Garnish with basil leaves and serve immediately.
Facebook Comments