conchiglie rigate for a coolish supper
Added by madamada | Thu 29 Jul 2010 @ 21:25
there are nights when from midsummer we are suddenly pushed forth to an awkward autumn and it\'s difficult to decide what the appropriate menu is. With 19į our pasta turned out as follows
210 gr conchiglie rigate
grated medium courgette
a little salt
I put the canonic garlic together with peperoncino to give their flavors to some oil in the pan while I grated a medium fresh cropped courgette. The time for conchiglie rigate to be al dente is 12 mins, so I turned the fire off and at the very last minute added the ricotta with marjoram to the sauce.
I drained my pasta corta and let it be coated with the green-white sauce one minute more on the fire.
I think according to a rainy evening yiou can consider this comfort food