Pasta mit Cime di Rapa, Tomaten und Schafskäse

njjjaam, endlich mal wieder cime di rapa! für uns drei heute in dieser variation:

für 3

300 g pasta in gnocci-form | 7-8 stengel cime di rapa, die blätter fein gehackt | 1 knoblauchzehe, fein gehackt | 150 g schafskäse | 6 mittelgrosse tomaten, fein gewürfelt | 1 frische chili, fein gehackt | eventuell chiliflocken | olivenöl | salz und pfeffer

die pasta al dente kochen, in den letztn 3 minuten der kochzeit den cime di rapa mit in den topf geben. alles abschütten. einen ordentlichen schuss olivenöl erhitzen, chili und knoblauch darin anbraten, die pasta-rapa mischung mit hineingeben und kurz mitbraten. auf tellern verteilen und mit tomaten und schafskäse bestreuen. schnell, lecker … macht glücklich.

sf | 12.11.2010 | 4 Kommentare

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