Pasta Salvia Piccante
DIFFICULTY
very easy
very easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
4
- 800 g fresh pasta (e.g. Fuslili; see page 99)
- 7-10 Tbsp salt, pepper
- 1 small zucchini
- 4–6 Sage leaves
- 150 g separate soft tomatoes
- 60 g Lamb's lettuce
- 4 TABLESPOONS Olive oil
- 80 g Parma ham in slices
- 4 TABLESPOONS Marsala
- 2 TABLESPOONS Maple syrup
- 250 ml Vegetable broth (instant)
- 60 g cold butter
- 50 g freshly grated
- 7-10 Tbsp 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, wash and finely dice the zucchini. Wash the sage, dab dry and chop. Chop tomatoes finely. Clean, wash and spin dry the salad.
- 3
Heat the oil in a wide saucepan. Brown the ham and zucchini in it. Fry sage and tomatoes briefly. Deglaze with Marsala, stir in syrup. Pour in broth, bring to the boil briefly. Remove from heat, stir butter in flakes into the sauce for a light binding.
- 4
Season to taste with salt and pepper.
- 5
Drain the pasta and let it drain briefly. First mix salad, then the noodles into the sauce. Serve and sprinkle with parmesan.
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