A first course that is quick to prepare and aesthetically pleasing to present.
Ingredients for 4 people- 320 g of Armando schiaffoni
- 2 cans of Armando peeled tomatoes
- Basil pesto to taste
- 4 tablespoons of crescenza
In a pan, cook the peeled tomatoes with a pinch of salt and a few fresh basil leaves.
Cook the Armando schiaffoni in plenty of lightly salted boiling water. When they're al dente, transfer them to the pan with the tomato sauce.
Plate and garnish with a spoonful of crescenza cheese and a teaspoon of basil pesto.
Enjoy your meal!
