Capelli d'Angelo

Capelli d'Angelo: 500gr - 15pz

The recipe:
Capelli d'Angelo whit basil
Ingredients to serve 4
Capelli d'Angelo (wholemeal) 350gr
Basil 1 bunch
Scallion 1
Plain tomato sauce 5 tbsp
Parmesan Cheese 2 tbsp
Extra Virgin Olive Oil 4 tbsp
Salt and pepper to taste

Cook the Capelli d'Angelo in plenty of salted water.
While the pasta is cooking, wash and chop the basil and peel and chop very finely the scallion. Heat the oil in a saucepan, add the scallion and half of the basil and gently cook on a slow heat until golden. Add the tomato sauce and season with salt and pepper.
Drain the pasta and add it to the sauce. Serve hot garnished with the rest of the basil and the parmesan cheese.