OVEN PASTA, TOMATO SAUCE and FOUR CHEESES
35 min.
2 pers.
Easy
This pasta dish is just what you need for a great dinner with family or friends. These cheeses, mixed with the cream and sauce, create an incredible flavor to die for!
Ingredients
At Oliviers&Co
4 tbsp. daily olive oil
1 pinch of salt & herbs mixture for pasta and salads
Camargue salt
2 jars of Caponata sauce
15 green olives from Sicily
At the market
Pasta
3 cloves of garlic, finely chopped
2 shallots, finely chopped
1/2 cup crème fraîche
4 tbsp. grated Parmiggiano Reggiano
5 tbsp. crumbled Gorgonzola
1/2 cup grated Gruyère
1/2 cup crumbled goat cheese
Black pepper
Steps
Preheat the oven to 230°C.
Over medium heat, brown the garlic and shallots in a large saucepan with 3 tbsp. olive oil. Add the Caponata sauce and cream.
Mix well and simmer over low heat for 15 minutes. Season with the salt & herb mixture.
In another pan, cook the pasta in boiling salted water until cooked to Al Dente.
Drain the pasta, place it in a large ovenproof dish and cover it with half of the cheeses. Add the sauce and toss to coat.
Cover the pasta with the remaining cheeses and bake for 15 minutes or until browned.
Add the olives and serve hot.
Oliviers & Co
Genève & Lausanne
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