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    Ingredients for 4 people:
    300 g of Rustichella d'Abruzzo egg tagliatelle
    1 red pepper
    1 courgette
    1 red onion from Tropea
    Rustichella d'Abruzzo extra virgin olive oil
    a few leaves of sage

    Take the peppers, remove the stalk, seeds, and internal filaments and rinse them under running cold water to clean them thoroughly. When they are ready, all you have to do is divide them into small chunks. Do the same thing with the courgettes too. Remove the two ends, wash them thoroughly under running cold water, and then cut them into slices to be cut in half. In a pan, heat some extra virgin olive oil and fry the onion until it wilt and brown. Then add the courgettes, peppers, and salt to your liking first. When the vegetables are almost ready, you can cook the pasta and drain it al dente. Transfer it to the pan with the vegetables and finish cooking. Decorate and serve with a few sage leaves.

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