Name: PENNE RIGATE SALAD WITH TOMATO, ARUGULA AND OLIVES
Yield: 3
Cuisine: Italian
Ingredients: 1 cup of Matarazzo's Gluten Free Penne Rigate; Water as needed; Fresh arugula ½ bundle; Dried tomatoes 6 units; Black pitted olives 1 bunch; Parmesan Cheese 1.76 oz; Matarazzo's Extra Virgin Olive Oil as needed; Salt to taste; Black pepper to taste

Ingredients

Ingredientes

First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!

En primer lugar, comprueba si tienes todos los ingredientes necesarios para esta receta. ¡Presta atención a las cantidades!

1 cup of Matarazzo's Gluten Free Penne Rigate
Water as needed
Fresh arugula ½ bundle
Dried tomatoes 6 units
Black pitted olives 1 bunch
Parmesan Cheese 1.76 oz
Matarazzo's Extra Virgin Olive Oil as needed
Salt to taste
Black pepper to taste

Directions

Paso a paso

Next, follow the steps to finalize your dish and finally be able to enjoy it!

A continuación, sigue los pasos para realizar tu plato y ¡a disfrutar!

Hydrate the dried tomatoes with boiling water for 15 minutes and let cool.
Wash the arugula and let it dry.
Bring a large pot of salted water to a boil. Add potatoes, and cook until almost done, about 10 minutes. Don't overcook otherwise the potatoes will break apart. Drain, and cool.
Cut the olives in halves and the tomatoes in quarters.
Cook the Matarazzo's Penne Rigate following the packaging indications, let it cool in a bowl with water and ice and then strain.
In a salad bowl place the arugula, pasta, tomatoes, olives, and dress with Matarazzo's Extra Virgin Olive Oil. Finish with grated Parmesan. Season with salt and pepper.

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PENNE RIGATE SALAD WITH TOMATO, ARUGULA AND OLIVES

Description

Descripción

Ingredients

Ingredientes

Directions

Paso a paso

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Author

Added by MATARAZZO

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PENNE RIGATE SALAD WITH TOMATO, ARUGULA AND OLIVES

Description

Descripción

Ingredients

Ingredientes

Directions

Paso a paso

Media

Author

Added by MATARAZZO

Related

Leave a Review

Share Recipe