Stampa la ricetta
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Ingredients
  • 400 g pennette
  • 400 g Orogel Condirè for pasta and rice
  • 50 g salted ricotta
  • salt
  • fresh basil
  • extra virgin olive oil from Tuscany
  • black pepper
30
4
Simple
Method
  1. Cook the pennette in abundant salted water, drain firm and put in a suitable container and let it cool.
  2. Sautè the Condirè with a little EVO, season with salt and pepper.
  3. Add the vegetables to the pasta, let it cool in the fridge for about 30 minutes. Serve with a little EVO, fresh basil, and salted ricotta flakes.
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