Details:
Running time: 40 minutes
INGREDIENTS:
4 people
400 g. “Il Cerreto” Pasta
350 g. zucchini,
40 g. capers in salt,
2 cloves of garlic, olive oil, salt and pepper.
PREPARATION:
Clean the zucchini, wash and slice thinly into rounds. Put in a pan a little ‘oil crushed garlic and cook for a couple of minutes, making sure garlic does not burn, then delete it, add the zucchini and cook for 5 minutes rather lively flame. Then lower the heat, continue cooking for about 15 minutes and at the end add the rinsed capers, a pinch of pepper and a pinch of salt.
Meanwhile cook the shells in salted water, drain underdone and then pour the sauce into the pan, stirring well. Arrange the pasta on a sheet of aluminum foil so that the surface remains garnished with a few slices of zucchini (if you like, you can prepare one large bag or more single-cones). Close the edges in Mo ‘of cord leaving enough clearance between the food and paper, then passed in a hot oven at 180 ° C for 5-10 minutes. Serve at the table wearing the bag open on a platter.
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