Baked farfalle pasta with frisse and zucchini – a detailed recipe cooking. 
The photodishes: Lisa Shin Time: 1 hour. 20 minutes. Difficulty: easy Servings: 6 – 8 The recipes use measured containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr farfalle pastes (bows)
- 2 tbsp. l olive oil, and more for lubricating the mold
- 4 cloves of garlic, cut into slices
- A pinch of dried pepper flakes
- 1200 gr. pickled plum-shaped tomatoes or cherry tomatoes with pickle, mash tomatoes
- 4 large branches of basil, and 1 tbsp. chopped leaves basilica
- 1 tbsp. chopped parsley
- 1.5 tbsp. chopped frisse salad (curly endive, friesy, fries) fried in oil
- 1.5 tbsp. sliced zucchini fried in oil
- 3 tbsp. grated italian fountain cheese
- 1 tbsp. finely grated Parmesan cheese
Recipes with similar ingredients: farfalle pasta, garlic, pepper red flakes, plum tomatoes, cherry tomatoes, basil, parsley, frisse salad, zucchini, fontina cheese, parmesan cheese
Recipe preparation:
- Preheat the oven to 230 ° C. Bring to a boil in a pan salt water. Add the farfalle paste and cook until half cooked, 2 – 3 min., Drain the water.
- Meanwhile, prepare the sauce: heat in a deep pan olive oil. Add garlic, pepper flakes and fry until golden brown. Add tomatoes with brine, 1 tbsp. water, sprigs of basil and cook, until the sauce thickens, about 15 minutes Remove basil and salt the sauce over to taste. (Or, heat 4 tbsp. Of finished tomato sauce.)
- Add chopped basil, parsley, frisse leaves and zucchini, mix.
- Lubricate a baking dish with a volume of 3-4 l. Mix pasta with sauce and half of fountain and parmesan cheese. To lay out mix in the prepared form and sprinkle with the remaining cheese. Bake farfalle pasta in a preheated oven until golden colors for 15 min.
