Cappelini Pomodoro Secchi e Zucchine

Cappelini Pomodoro Secchi e Zucchine


100 grams cappelini pasta, cooked al dente
10 ml extra virgin olive oil
10 grams garlic sliced
5 grams chili finger
100 grans zucchini
20 grams sundried tomato
salt and pepper to taste



Cook the pasta to al dente, sauté all the ingredients and toast with the cooked pasta.


Angel Hair Pasta with Sundried Tomato and Zucchini in Spicy Extra Virgin Olive Oil
– A Day in Tuscany with L’Opera’s Chef Luciano Paolo Nesi

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