Servings:
4
Prep time:
20
Cooking time:
35
INGREDIENTS
- - 320 g of penne rigate
- - 350 g of sauce tomatoes
- - 40 g of cottage cheese
- - 4 stalks celery
- - 12 black olives
- - 1 tablespoon capers
- - 1 tablespoon pine nuts
- - 2 cloves of garlic
- - 4 tablespoons oil
- - Chili
- - Salt
INSTRUCTIONS
- Cut the stalks of the celery into very thin slices. Peel the tomatoes, after being immersed in boiling water, and cut into cubes.
- Heat a little oil in a pan, add the celery, the crushed garlic, salt lightly and cover. Let simmer gently for 8-10 minutes. Add the tomatoes and cook, in an uncovered pot for another 10 minutes. Finally add the coarsely chopped olives, capers, pine nuts and cook for 2-3 minutes. Season with salt, always in moderation.
- Cook the pasta al dente, drain and sauté in a pan with the sauce for 2 minutes. Together 1 tablespoon of the cooking water and a little oil.
- Sprinkle with grated cheese, stir and serve immediately, with hot pepper and oil separately. If you like a very spicy taste, add chili to the sauce during cooking.
