Capellini
Capellini à l'ail rôti
-
400g of Panzani Capellini
-
2 heads of fresh garlic
-
6 tbsp of oil
-
1. Separate the garlic heads into cloves and peel.
-
2. Cut the biggest ones in half.
-
3. Heat 4 tablespoons of oil and roast the garlic: it should be golden and crisp.
-
4. Meanwhile, cook the Capellini until 'al dente' in boiling water and drain.
-
5. Drizzle the remaining oil over it evenly, and then arrange onto plates.
-
6. Add a little garlic and parmesan and serve immediately.
-
For a vegetarian dish, the Bolognese sauce can be replaced with another, meatless Panzani sauce!
You might also like
Farfalle with tomato sauce, olives and mushrooms
Farfalle
Make recipe
Penne Rigate, bœuf aux épices douces et au miel
Penne Rigate
Make recipe
