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Alsatian Pasta
With 7 fresh free-range eggs per kilo
of durum wheat semolina
Traditional Alsatian Pasta
With 7 fresh free-range eggs per kilo
of durum wheat semolina
100% durum wheat pasta
From French farms
certified “High Environmental Value"
Com’O Jardin
Pasta with vegetables
and spices range
Our creations
Discover our seasonal pasta
in limited edition
Serpentini with feta and baked cherry tomatoes
-
40min
-
Easy
Ingredients
-
350
g de
Serpentini
- 500 g de cherry tomatoes
- 200 g de feta cheese
- 1 shallot
- 2 cloves garlic
- 3 sprigs basil
- 0.5 c.c de Espelette pepper
- 3 c.s d'olive oil
- salt
- pepper
A essayer également avec...
Preparation
Preheat oven to 200°C. Peel and chop shallots and garlic. Rinse the cherry tomatoes, cut in half and place in a gratin dish. Add the feta cheese in the center, the garlic and shallot, then drizzle with olive oil, season with salt and pepper and sprinkle with Espelette pepper. Bake for 30 min.
After a quarter of an hour, bring a large pot of water to the boil, then cook the pasta as indicated on the packet.
Set aside a few grilled cherry tomato halves to decorate the plates, mix the tomatoes with the feta to make a creamy tomato sauce, then toss with the pasta.
Serve immediately with rinsed, chopped basil leaves and garnish with the reserved tomatoes.
Find this tasty recipe and many others in the book “Cuisiner les Pâtes Made in France” published by Editions Marie Claire.
Photo credits: Atelier chez Elles
© Valfleuri
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-
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-
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-
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-
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