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Sedani rigati and rocket

Method

1- Wash the cherry tomatoes, blanch in boiling water, drain, remove the skin, seeds and juice and cut roughly into pieces.
2- Clean the rocket, cut into pieces, wash carefully in plenty of cold water and drain. Peel the clove of garlic, wash and crush lightly.
3- Heat the oil in a pan with the garlic and the chilli pepper. Add the chopped tomato, a pinch of salt and cook on a high flame for 4-5 minutes, stirring occasionally with a wooden spoon.
4- Bring a saucepan of salted water to the boil and cook the sedani rigati; 5 minutes before the end of the pasta cooking time, add the chopped rocket. Drain the pasta with the rocket when the pasta is “al dente”, dress with the spicy sauce, lay the firm ricotta cut into very thin slices on the top and serve.

Ingredients for 4 people
350 gr Sedani rigati
500 gr wild rocket
300 gr firm, ripe cherry tomatoes
1 clove garlic
tip of one chilli pepper
30 gr firm ricotta
salt

Durum wheat semolina pasta

041 Sedani rigati

041 Sedani rigati041 Sedani rigati confezioni
Average nutritional values for 100gr pasta
Energy 350 Kcal - 1483 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g