Ingredients
• 400 g (14 oz) Delverde tacconelli
• 2 tomatoes
• 2 tbsps extra virgin olive oil
• 1 clove garlic
• parsley thyme
• salt
Preparation
• Blanch the tomatoes for a few seconds, drain and plunge into cold water. then peel and cube them.
• Fry the crushed garlic clove in the olive oil, remove it and then put the tomatoes and thyme into the pan cook for 10 minutes then leave to rest.
• Cook the tacconelli in plenty of boiling salted water. Drain and mix with the sauce. serve hot with a drizzle of olive oil and chopped parsley.
Preparation time 10 minutes – cooking time 15 minutes – Level of difficulty easy
