Fresh Pasta With Abyssinian Cabbage Dried Tomato Chilli Pine Nuts And Sheep S Cheese
|Olive oil||3 Tablespoon|
|Red onion||1 , halved and thinly sliced|
|Garlic||2 Clove (10 gm), sliced|
|Red chili||1 , halved and thinly sliced|
|Sun dried tomatoes||2 Tablespoon, thinly sliced|
|Pine nuts||1 Tablespoon, toasted|
|Tagliolini/Thin pasta||9 Ounce (250 Gram)|
1) In a wide pan, heat the olive oil.
2)Add in the onion, garlic and chili. Sauté over a medium heat for 1 minute.
3) After that, put inthe cabbage leaves, tomatoes and pine nuts. Stir fry and cook for 2 to 3 minutes longer till the cabbage softens. Sprinkle a little salt and pepper to season.
4) Simultaneously, boil water in a large saucepan and cook the pasta for 2 to 3 minutes until it becomes a bit tender. Once cooked, drain the water.
5) To the cooked pasta, add the vegetables and some cheese. Toss to mix them all.
6)Serve the pasta in warmed bowl with a sprinkling of cheese over each bowl.