Servings:
4
Prep time:
10
Cooking time:
25
INGREDIENTS
- - 320g mafaldine pasta
- -1 endive
- -50g "taggiasche" olives
- -20g walnut kernels
- -2 sundried tomatoes
- -1 clove of garlic
- -1 chili pepper
- -extra virgin olive oil
- -soy sauce
- -salt
INSTRUCTIONS
- Marinate the crushed walnut kernels in some soy sauce and rinse well the olives.
- Slice the endive and sauté it with 2-3 tablespoons of oil, the clove of garlic with the peel still on, the sliced sundried tomatoes and the chili pepper (keep it intact). After 15 minutes, remove the garlic and the chili pepper and rinse the mixture with a strainer to eliminate the excess liquids.
- Blend the endive with a food processer, adding oil, until you obtain a smooth and thick cream.
- Boil the pasta in water, rinse it al dente (keep one cup of the cooking water) and let it flavor in the pan with the endive cream, the olives and the nuts, previously rinsed well. Keep sautéing it for a few minutes, pouring some of the cooking water in to make it creamier.
