John Myers
Contents
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Ingredients
- 170 g Penne Rigate = thick tube noodles
- 2 tsp Salt
- 2 tsp Boiling water
- 30 g Butter
- 2 small Dried chili peppers
- 1 pinch Salt
- 2 tbsp Ham cubes
- 1 small Garlic clove chopped
- 6 Cherry tomatoes red
- 20 young Wild garlic leaves
- Black pepper from the mill
Instructions
- Preparation: Wash the tomatoes and cut into 6 wedges, remove the seeds and cut the tomato flesh into small pieces. Also pull the wild garlic leaves through cold water, place them on top of each other and cut away the stalks up to the base of the leaves. Roll up the leaves lengthways and cut into very fine strips.
- Preparation 2: cook the pasta with the salt in plenty of boiling water for 12 minutes until al dente (i.e. firm to the bite), then pour into a sieve and drain. Catch some of the cooking stock ... if it is still needed.
- Fry the butter with the chilli peppers and a pinch of salt in a saucepan until the butter begins to brown, remove the chilli and let the ham cubes stir briefly in the butter - and finally smear the chopped garlic for a few seconds.
- Add the pasta, the tomato pieces and the wild garlic strips, mix everything together and serve sprinkled with freshly ground pepper.
- We had mixed vegetables and a leftover minced steak from the grill.
Nutrition
Serving: 100gCalories: 355kcalCarbohydrates: 5.4gProtein: 7.7gFat: 34.2g
