Ingredients
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200 g Mozzarella Cheese
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4 PCs medium Tomatoes
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1 PC Sweet Pepper
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a few Basil
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Salt
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450 g of Penne Pasta
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100 g of grated Parmesan Cheese
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2 tbsp Olive Oil
Directions
Steps
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1
Done
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Pour the feathers into boiling salted water, bring to boil, cook 10 min. Drain in a colander, cover and set aside. |
|
2
Done
|
Sweet pepper wash, remove the core from the stem. The flesh is cut into strips, put on pan, drizzle with half of olive oil, salt and pepper. Simmer over medium heat for 5-7 min. Add the strips of pepper to the hot feathers, stir and cover. Keep warm before serving. |
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3
Done
|
Tomatoes washed, scalded with boiling water, remove the skins. To remove the seeds. Cut the flesh into pieces and put in bowl. Add sliced mozzarella, lightly season with salt and black pepper. Basil leaves wash and dry. Tomatoes with cheese to fill the remaining olive oil, add Basil leaves and stir. Feathers serve warm, laying on top the tomatoes with mozzarella. Sprinkle when serving with grated Parmesan cheese. |
