Tagliatelle with spinach sauce and buffalo mozzarella

Product combined with the recipe

Tagliatelle Scatola 12 cf

Ingredients for 4 people

  • 130 gr of tagliatelle Leonessa
  • 100 grams of boiled spinach
  • 2 tablespoons of fresh ricotta
  • 100 grams of buffalo mozzarella DOP
  • 300 gr of tomato sauce
  • 1 clove of garlic
  • extra virgin olive oil q.b.
  • Salt


Brown the garlic in a pan with olive oil (about 4 tablespoons), add the minced spinach, add the ricotta and mix well with the spinach. Now pour the tomato sauce, add salt and let it thicken to taste. Meanwhile, cook the tagliatelle al dente in plenty of salted water, drain and sauté in the spinach sauce. Cut the mozzarella into cubes, serve the pasta in the dishes, add the diced mozzarella di bufala and pass the dishes under the grill for two or three minutes, until it is well melted. Serve and taste!

by semidizuccabetty

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