recipes > Penne rigate 20 with peppers, red onion and buffalo mozzarella
Penne rigate 20 with peppers, red onion and buffalo mozzarella
|DOSIS: 4 people||COOKING TIME: 1 hour||DIFFICULTY: easy|
Penne Rigate 20 La Molisana 500g
Olive oil n.3 tablespoons
Red onion n.1
Buffalo mozzarella 200g
Dried basil n.1 teaspoon and a half
Dried chili pepper n.1 teaspoon
Colonna basil oil n.1 teaspoon
- Cook the Penne Rigate 20 in abundant salted water, drain, put in a bowl, add the olive oil and let it cool. Add the peppers cut in small pieces, the red onion cut in strips, the buffalo mozzarella cut in small pieces, the dried basil, the dried chili pepper and stir.
- Pour everything in a baking dish, cover with tinfoil and cook in oven at 180° for 10 minutes. Remove the tinfoil and cook au gratin for 5 minutes. Finish with a drizzle of basil oil and basil leaves.
- Recipe by Chef Nicola Vizzarri