Farfalle tricolore with calamari, cherry tomatoes and fresh mint
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30 minutes
Recipe in collaboration with
Cheap O FreshIngredients
For 4 persons
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375 g
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1
small bunch of fresh mint
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500 g
squid rings (natural)
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500 g
cherry tomatoes (cut in half)
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400 g
whole peeled tomatoes
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3
cloves of garlic (finely chopped)
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10 g
liquid flour
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a little sugar
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olive oil
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paprika
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salt and pepper
Farfalle tricolore
3 colours of pasta in the shape of a butterfly or bow. In addition to the traditional amber yellow colour, the bows are combined with green (by mixing with spinach powder) and red (with tomato concentrate) bows. Try a fillet of sole with a serving of Soubry farfalle tricolore, delicious!
Preparation
- Heat the olive oil in a pan and fry the squid rings with the garlic.
- Add the cherry tomatoes and then the whole peeled tomatoes.
- Season with salt and pepper, sprinkle with paprika and add a little sugar.
- If the sauce is a little too runny, add a little liquid flour.
- Cook the pasta al dente as directed on the packaging.
- Remove the mint leaves from the stem and add half the leaves to the preparation. Cook for a few more minutes and remove the pan from the heat.
- Mix the pasta with the sauce and finish with the rest of the mint leaves.
