7
Dec
Italian Villages – Ferrazzuoli alla Nannarella Recipe
Ingredients (4 serves)
- 12 oz ferrazzuoli pasta
- 7 oz cherry tomatoes
- 17 oz swordfish
- 1 oz pine nuts
- 1 oz raisins
- 2 garlic cloves
- Rocket
- chilli pepper
- Evo oil
- Salt
Directions
Fry the garlic in a large pan with a lot of oil; add the cherry tomatoes, salt, pine nuts and raisins. Finally, add the diced swordfish. Cook everything for about 15 minutes. Meanwhile, boil the salted water and pour the ferrazzuoli pasta. After about 8/10 minutes, strain the pasta and pour it into the large pan. Mix all the ingredients by adding the rocket and chilli (quantity to your liking).
Sauté in a pan for about 5/6 minutes and serve.
To refrigerate leftover pasta, use our lacquered aluminum smoothwall containers, also ideal for reheating pasta at a later time.
