Whirlpool 5KPEXTA Instruction for Use download pdf (Page 12)

English

For 4 portions:

1 clove of garlic

1 shallot

1 large courgette

300 g scampi

2 to 3 tablespoons

olive oil

salt and pepper

500 g small macaroni

parsley, finely

chopped

For 4 portions:

2 cloves of fresh garlic

3 whole dried

peperoncini

(red dried hot

chilli peppers)

1 tin (+/-200 g) of

chopped tomatoes

several small

black olives (4 to 5)

(for the garnish)

2 to 3 tablespoons

olive oil

salt and pepper

500 g penne rigate

A handful of grated

pecorino (hard Italian

cheese made from

sheep’s milk)

Preparation:

Heat a little olive oil in a non-stick pan over a gentle heat.

Chop the garlic and shallot very finely and leave to

simmer in the hot olive oil.

Finely dice the courgette and simmer together with the

shallot and garlic. Leave to simmer until the courgette is

reduced to a pulp.

Season with salt and pepper.

Boil the macaroni in water with a little salt until al dente.

Add the scampi to the courgette mixture. Stir well and

leave to simmer.

Drain the pasta and add to the scampi and courgette.

Mix thoroughly.

Serve with finely chopped parsley.

Preparation:

Gently heat up a little olive oil in a non-stick pan.

Add the cloves of garlic and fry in the hot olive oil.

Add the chopped tomatoes. Season with salt and pepper.

Stir 3 whole dried chillies into the sauce, then add

the olives.

Leave to simmer for about 20 minutes on a gentle heat.

In the meantime, boil the pasta in salted water until

al dente.

Drain the pasta and add it immediately to the hot sauce.

Serve with grated pecorino.

Small Macaroni With Courgettes and Scampi

Extra Spicy Penne (Large Macaroni)

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Whirlpool 5KPEXTA Instruction for Use Page 12

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