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capletti to the sugo
🇧🇷Brazil
•View in original language
(Português)
20 min(s)
4 servings
Ana Araujo
@anaaraujo- Ingredients
- Recipe
- Stuffed Capeletti400 g
- Italian tomato pelati (canned)400 g
- Onion1 unit(s)
- Garlic (cloves)4 unit(s)
- Basil1 cup
- Olive oil2 tablespoon
- Black pepper to taste
- Salt to taste
- Boil the water and cook the stuffed capeletti chosen according to the package instructions.
- While the capeletti is cooking, cut the garlic cloves and onion into small pieces (but not too fine!) and set aside.
- Heat the oil in a pan and sauté the garlic and onion until they start to turn golden. Heads up! Do not let it burn or dry out too much.
- Add the basil and sauté quickly (1 minute)
- Add salt and pepper to taste.
- Bonus Tip! If you prefer a hotter sauce, add a pinch of hot paprika and/or a pinch of your favorite pepper.
- Add the whole can of tomato pelati and stir until the tomatoes are broken into smaller pieces. Let it boil.
- Drain the capeletti and place on a platter. Add the sauce and you're done!
- This recipe goes well with a red wine, a lazy night and romance ;]
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