pasta estiva
DIFFICULTY
very easy
very easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
4
- 800 g fresh pasta (e.g. conchiglie)
- 7-10 Tbsp salt, pepper
- 1 Peperoncino
- 100 g Soft Tomatoes
- 300 g Chicken filet
- 4 TABLESPOONS Olive oil
- 300 ml Vegetable broth
- 20 g grated ginger
- 100 g cherry tomatoes
- 50 g Arugula
- 50 g freshly grated parmesan
Directions
- 1
Cook the noodles in plenty of salted water (approx. 1 teaspoon salt per litre) in a large pot until al dente (approx. 1 1⁄2 minutes).
- 2
Clean and wash the peperoncino. Chop the soft tomatoes and peperoncino. Wash the meat, pat dry and dice. Heat oil in a pan. Brown the meat in it. Fry the soft tomatoes and chilli peppers briefly.
- 3
Deglaze with stock, bring to the boil. Add ginger. Season with salt and pepper.
- 4
Wash and quarter the cherry tomatoes. Clean, wash, shake dry and chop the rocket salad a little smaller. Drain the pasta. Mix everything. Sprinkle with parmesan.
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