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
Anco Professional Standard Farfalle
Anco Professional Standard Farfalle are delicious bows or butterflies, depending on how you look at it. Farfalle goes perfectly with a nice cold pasta salad, with vegetarian dishes and with cheese and tomato sauces. Anco Professional Standard Farfalle is a highly-qualitative pasta made of 100% durum wheat for those who can control the cooking process completely.
Anco Professional Cooking-resistant Farfalle
Anco Professional Cooking-resistant Farfalle are delicious bows or butterflies, depending on how you look at it. Farfalle goes perfectly with a nice cold pasta salad, with vegetarian dishes and with cheese and tomato sauces. Cooking-resistant pasta is reinforced with chicken egg protein, making them extra cooking-resistant and achieving a high yield while retaining bite. This applies if the cooking pot remains on the fire for too long, or when you reheat the pasta (decoupled cooking), or when you mix the pasta with sauce and place it in the buffet. Anco Professional cooking-resistant pasta has a beautiful amber yellow color and does not stick.
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.
