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Una ricetta pugliese (in tema), tratta da una rivista
Cavatelli con la rucola
Per 4 persone:500g di cavatelli freschi (o 300g secchi),300g di rucola selvatica, 400g di pomodorini maturi, 100g di cacioricotta,1 spicchio di aglio, 1 peperoncino, 3 cucchiai di olio evo, sale.
Fate imbiodire l'aglio a fettine e il peperoncino in una padella con l'olio caldo. Unitevi i pomodorini tagliuzzati, salate e fate cuocere a fuoco vivo per 10'. Lessate la pasta e poco prima di scolarla aggiungete nella pentola 3/4 della rucola mondata e lavata. Scolate quindi la pasta insieme alla verdura, unitevi il resto della rucola e la salsa di pomodoro preparata. Completate con il cacioricotta () grattugiato e servite
Ed eccola realizzatabuonissima, grazie per la ricetta cara
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