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Penne with tomato and basil sauce and grated parmesan cheese

preperation Preparation
cup 15΄ Cooking
hat easy Difficulty
dish 4 Portions

MISKO Penne Rigate

250g MISKO Penne Rigate

200g MISKO tomato sauce with basil and red wine

60g Parmesan flakes

5-6 fresh basil leaves, finely chopped

olive oil


freshly ground pepper

materials METHOD

We fill a large pot with 2.5 liters of water and cook on high heat.

Once the water starts boiling, we add 18g salt and MISKO Penne Rigate. We stir with a ladle and let the pasta boil for as long as indicated on the package.

We strain the Penne Rigate and sprinkle with 2 tbsp. olive oil. We stir gently and leave the pasta aside until it is time to serve.

In the pot where we boiled the pasta, we heat 2 tbsp. olive oil and add the MISKO tomato sauce with basil and red wine. We stir and let it come to a boil, adding, if we want, a little salt and freshly ground pepper.

We add the Penne Rigate, remove from heat and gently mix to bring the materials together.

We serve the pasta sprinkled with parmesan flakes and finely chopped basil leaves.

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